Braised Lamb Shanks

By nancytripp

Ingredients

• 6 lamb foreshanks (see Food for Thought)
• Coarse salt
• Freshly ground black pepper
• 3 tablespoons plus 1/2 cup olive oil
• 2 ribs celery, roughly chopped
• 1 carrot, roughly chopped
• 1 large Spanish onion, roughly chopped
• 1/2 cup tomato paste
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon black peppercorns
• 3 anchovy fillets
• 1 whole head garlic, cut in half
• 2 cups red wine
• 1 cup dry white wine
• 1/3 cup white vinegar
• 1 teaspoon sugar
• 2 cups Veal Stock (page 32) or
• 1 cup demi-glace (see Note)
• 2 cups Chicken Stock (page 23)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 325 degrees F.

Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Set aside.

Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8-10 minutes.

Add the tomato paste and cook 1-2 minutes.

Add the thyme, bay leaf, peppercorns, anchovies, and garlic, and cook another 2-3 minutes.

Add the red and white wine, vinegar, and sugar, raise the heat to high, and bring to a boil.

Lower the heat to medium and add the veal and chicken stocks. Leave over medium heat while you brown the shanks.

In a sauté pan over medium-high heat, brown the shanks well in the remaining 1/2 cup oil on both sides, about I minute for each of 3 sides. Use tongs to flip them over.

Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook for another 3 hours, turning the shanks over every half hour until the meat is very soft.

Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.