Lamb Shanks

By luvs2cook

Ingredients

• 4 lamb shanks, external fat trimmed
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 2 yellow onions, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cups full-bodied red wine
• 1 cup beef stock
• 1 Tbs. dried rosemary
• 3 garlic cloves, crushed with the side
• of a knife
• 1 bay leaf

Details

Servings 4

Preparation

Step 1

Preheat an oven to 350ºF.

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 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 liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.