Braised Lamb Shanks

Serve this with polenta, cous cous or mashed potatoes. If you add some peas to the mashed potatoes, you've got a nicely deconstructed shepherd's pie.

Photo by Tee S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    lamb shanks, 3/4 to 1 pound each, trimmed of excess fat

  • Table salt

  • 1

    tablespoon canola oil

  • 2

    medium onions, sliced thick

  • 3

    medium carrots, peeled and cut crosswise into 2-inch pieces

  • 2

    medium ribs celery, cut crosswise into 2-inch pieces

  • 4

    medium cloves garlic , minced

  • 2

    tablespoons tomato paste

  • 1

    tablespoon herbes de Provence, OR 1 teaspoon ea. dried thyme, rosemary & marjoram

  • 2

    cups red wine, preferably Shiraz

  • 3

    cups low-sodium chicken broth

  • Ground black pepper

Directions

1. Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a large, nonreactive sauté pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown. 2. Drain all but 2 tablespoons fat from the sauté pan. Add onions, carrots, celery, garlic, tomato paste, a light sprinkling of salt and 1 teaspoon of the herbes de Provence. Sauté to soften vegetables slightly, 3 to 4 minutes. Add red wine, then chicken stock to the skillet, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; transfer vegetables and liquid into a deep braising pan, large enough to hold the shanks in a single layer. Add shanks, season with salt, pepper, and remaining herbes de Provence. 3. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and continue braising until remaining side has browned and shanks are fall-off-the-bone tender. 4. Remove pan from oven, and let shanks rest for at least 15 minutes. Carefully transfer shanks with tongs to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid (or use a gravy separator) and adjust seasoning. Spoon a portion of braising liquid over each shank and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: