Braised Lamb Shanks With Rosemary
- 4 lamb shanks external fat trimmed
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons olive oil
- 2 yellow onions diced
- 2 celery stalks diced
- 2 carrots diced
- 2 cups full-bodied red wine
- 1 cup beef stock
- 1 tablespoon dried rosemary
- 3 garlic cloves crushed
- 1 bay leaf
Preheat an oven to 350 degrees.
Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes. Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl.
Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquids and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.
This recipe yields 4 servings.