A delicious lamb dish that simmers all day. When the lamb is down it falls off the bone. The sauce makes the dish extra special. It should cook for about 3-4 hours in a large dutch oven. Can be adapted to a crock pot once meat is browned and the vegetables are sauted.
- 4 to 8 lamb shanks
- 2 cups of flour
- 1/4 cup chili powder
- 1/4 cup salt
- 1/8 cup lack pepper
- 2 chopped onions
- 2 chopped fennel bulbs (bulbs only)
- 1/2 stalk chopped celery
- 1 large carrot peeled and chopped
- 10 garlic cloves chopped
- 1 Tablespoon minced fresh ginger
- 2 cups red wine
- 1-8 ounce can Roma tomatoes, drained
- 1/2 cup dark soy sauce
- 1/2 bunch thyme
- 2 bay leaves
- 1 can beef broth
- Water to cover the shanks
Preparation time 30mins
Cooking time 270mins
Mix flour, chili, salt and pepper in a ziploc bag. Add Lamb shanks one at a time and coat well with flour mixture. Set shanks aside.
In a hot stock pot (large) coat botom with oil and then sear the shanks until browned.
Take out the shanks and set aside again.
Add about 2 tablespoons vegetable or olive oil to the pot and then saute onions, fennel. celery, ginger, carrots, and garlic. Deglaze the pane with red wine and reduce.
Add tomatoes, soy sauce, thyme and bay leaves.
Return shanks to vegetable and sauce mixture.
Cover with beef broth and water.
Bring to a boil and simmer 3 to 4 hours.
Remove the meat and reduce sauce by 20 %.
Once reduced, remove the thyme sprigs and the bay leaves. Use an immersion blender and puree the remaining ingredients in the sauce until thick and creamy.
Serve the sauce over the meat.
**You can cook oxtails in the same sauce instead of the lamb shanks.
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