Braised Lamb Shanks With Thyme And Rosemary

By á-174942

Ingredients

• 6 lamb shanks
• 2 cups chopped carrots
• 2 cups chopped celery
• 1 cup chopped onion
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 tablespoons tomato paste
• 3 cups red wine
• 6 cups lamb stock

Preparation

Step 1

Trim all silver skin and fat from shanks (butcher can do this for you.) In a heavy skillet (cast-iron preferable), sear all sides of the shanks. Put them in a heavy, deep oven-proof pan.

In same skillet, brown all vegetables 8 to 10 minutes. Add tomato paste; brown 5 to 10 minutes. Deglaze with red wine and reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock; bring to a boil. Add sauce to lamb shanks; should be enough to cover (if not, cover with water).

Cover and bake at 325 degrees for 5 to 6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce; discard vegetables. Put liquid in heavy saucepan with herbs. Reduce over medium heat until thick and flavored.

This recipe yields ?? servings.