LAMB SHANKS - BRAISED

By akselden

Ingredients

• 6 lamb shanks, well trimmed
• Salt and freshly ground pepper, to taste
• 1/4 C. vegetable oil
• 2 yellow onions, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 4 large garlic cloves, minced
• 1 C. full-bodied red wine
• 1 C. canned diced tomatoes with juices
• 6 C. beef stock
• 2 tsp. minced fresh rosemary
• 1 tsp. minced fresh thyme
• 2 bay leaves
• 2-3 T. minced fresh flat-leaf parsley
• Root vegetable gratin for serving*

Details

Servings 6

Preparation

Step 1

Preheat oven to 400°F. Season shanks with salt and pepper. In Dutch oven over medium high heat, warm oil. Brown shanks 5-10 minutes. Transfer to platter. Pour off excess fat.

Add onions, celery, and carrots to pan; cook 5-8 minutes. Add garlic; saute 2 minutes. Off heat, add wine. Return to medium high heat; simmer, stirring about 5 minutes. Add tomatoes with juice, stock, rosemary, thyme, bay leaves and shanks; bring to a boil. Cover pan; bake until meat is almost falling off bone, 1 1/2-2 hours. Transfer shanks to serving bowl. Discard bay leaves; skim fat off sauce. Using immersion blender, puree until smooth. Pour sauce over shanks; garnish with parsley. Serve with gratin.