Red wine braised lamb shanks with root mash
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1/2 c all purpose flour
- 6 lamb shanks
- 1 large onion finely chopped
- 2 large carrots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 2 tsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 2 tbsp tomato paste
- 1 1/2 cups dry red wine
- 2 1/2 cups veal or beef stock
- 1 1/2 cups canned tomatoes
- 1 bay leaf
- salt and pepper
- 3 lbs mixed root vegetable such as potatoes, parsnips, carrots and celeriac boiled and mashed with milk and butter
Preheat the oven to 350
Heat a large, heavy bottomed dutch oven over medium high heat.
add the vegetable oil and the butter. Lightlly dredge three of the lamb shanks in the flour. Brown lightly on all sides. Remove from the pan and keep shanks warm while cooking the remainingt three shanks. Remove from the pan and set aside.
Add the onion and carrot to the pan and cook until the onion is soft and translucent. Add the garlic, lemon and orange zest, rosemary and thyme and saute for 30 seconds. Add the tomato paste and continue to cook for 1 minute longer. Pour in the wine and scrape up any of the brown bits on the bottom of the pan. Bring the mixture to a boil and reduce the wine slightly. Add the stock, tomatoes and the bay leaf. The shanks should be just about covered in liquid. If not, add a little more stock. Cover and bake for 1 1/2 hours turning occasionally. Remove the lid and bake for half an hour more.
Remove the pan from the over and place the shanks on a plate to keep warm. If necessary, bring the stock to a boil to thicken. Season with salt and pepper. Place a shank in a bowl, ladle with sauce and serve alongside root mash.