Lamb Shanks, Braised, Greek Style

By arthurlemay

Ingredients

• 3 tablespoons olive oil
• 6 lamb shanks (12-14 oz. ea.)
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 6 cloves garlic, chopped
• 3 anchovies
• 2 cinnamon sticks
• 2 bay leaves
• 5 sprigs thyme
• 5 juniper berries (or 2 tablespoons gin)
• 1/4 teaspoon ground nutmeg
• 1 tablespoon tomato paste
• 750 milliliters (1 bottle) merlot
• 14 ounces chicken broth (1 can)
• 14 ounces beef broth (1 can)

Details

Servings 6
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

Preheat oven to 325 degrees.





sprinkle lamb shanks on all sides with salt and pepper.

In a large ovenproof pan (wide enough to hold the lamb in a single layer), over medium-high heat, heat the oil. Add the lamb to the pot and saute until brown, turning occasionally, about 10 minutes. Transfer the lamb to a large plate.

Add the next ten ingredients to the pot. Saute until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine, chicken broth and beef broth. Boil until liquid is reduced by half, stirring occasionally, about 10 minutes.
Return lamb to the pan, arranging in a single layer. Add any accumulated juices. Bring to a boil.

Place lamb in the oven and cook at 325 degrees, uncovered, until temper, basting and turning occasionally, about 2 hours. Transfer lamb to a large serving plate. Skim any fat from the top of the roasting liquid.

Press all liquids and enough of the vegetables through a sieve set over a bowl to make sauce with gravy consistency.

Return gravy to the pot. Add lamb. Heat for a few minutes to rewarm. Season with salt and pepper to taste. Transfer lamb shanks to a large serving platter. Pour gravy over the lamb and serve immediately.