Lamb Shanks

By dorchuk

Ingredients

• 5 T olive oil
• 5 C thickly sliced yellow onions, about 4 medium
• 4 shallots thickly sliced
• 2 carrots peeled and cut on diagonal into thick slices
• 2 lamb shanks about 3/4 to 1 lb each
• salt and pepper to taste
• Flour
• 1 1/2 C dry red wine
• 2 T chopped fresh rosemary or 2 tsp dried
• 4 large garlic cloves chopped
• 2 C sodium chicken broth
• Zest and juice of 1 lemon
• 2 bay leaves

Preparation

Step 1

Preheat oven to 350 degrees
Heat pan with 3 T olive oil, onions, shallots and carrots
Saute vegetable mixture until onions and shallots are very tender and staring to carmelized, stirring frequently to avoid burning, 20 minutes or more
Meanwhile pat shanks dry with paper towel and season with salt and pepper. dredge in flour
Heat another skillet over a high flame
Add remaining 2 T oil and brown shanks on both sides, about 4 minutes per side
Transfer shanks to a plate and add wine to the skillet. Cook until just heated through, scraping up browned bits in the bottom of the pan
Add rosemary and garlic to the pan with vegetables and cook until fragrant, about 45 seconds
Add chicken broth, lemon zest and juice and bay leaves
Add red wine from the skillet and stir to combine
Get a pan for oven and put vegetable mixture in it and then arrange lamb shanks on top of the vegetable mixture, liquid should come about halfway up the sides of the shanks. If not, add a little water
Cover with lid and place in oven.
Braise shanks for about 2 1/2 hrs or more, ntil meat is very tender. Turn the shanks once or twice during braising, adding a little water if the liquid is evaporating too much.