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Braised Lamb Shanks Recipe

Ingredients

How to make it

  • 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 or beef 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.

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The Cook

tlbnitz Someplace, Canada

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