Braised Lamb Shanks

By miss5elements

Ingredients

• 4 lamb shanks (about 3.5lbs)
• 1/4 t salt
• 1/4 t freshly ground pepper
• 2 T vegetable oil
• 1 lg onion, chopped
• 2 carrots, peeled & chopped
• 1 celery stalk, chopped
• 3 cloves garlic, smashed
• 1.5 c red wine
• 1/4 c red wine vinegar
• 1.5 qts reduced-sodium [vegetable or turkey] broth
• 1 bay leaf
• 1 small fresh rosemary sprig
• 3 fresh thyme sprigs

Details

Servings 4
Cooking time 120mins
Adapted from oprah.com

Preparation

Step 1

1. Preheat oven to 350F.
2. Season lamb w/salt & pepper.
3. Heat oil in a lg ovenproof casserole over med-high heat
4. Add lamb & cook until browned on all sides, 6 min.
5. Remove from pan & set aside.
6. Reduce heat to medium.
7. Add onion, carrots, celery, & garlic to casserole; cook until golden, about 10 min.
8. Increase heat to high.
9. Add red wine & vinegar.
10. Bring to a boil over med-high heat & cook until reduced by 2/3, about 5 minutes.
11. Add broth & lamb to casserole; bring to a boil, then reduce to simmer (2-3 minutes).
12. Meanwhile, tie together bay leaf, rosemary, & thyme w/kitchen string; add to casserole.
13. Cover & bake 1 - 1.25 hrs, or until lamb is tender.
14. Remove lamb from casserole.
15. Strain out vegetables & discard them, saving the liquid
16. Return liquid to casserole, bring to a boil over med-high heat, & cook until reduced to 1-1.5 cups, ~20 min.
17. Return lamb to the reduced braising liquid & keep warm until serving.
18. To serve, spoon sauce over lamb.