Braised Lamb Shanks
From tlbnitz 13 years agoIngredients
- 6 lamb fore shanks shopping list
- coarse salt shopping list
- Freshly ground black pepper shopping list
- 3 tablespoons plus 1/2 cup olive oil shopping list
- 2 ribs celery, roughly chopped shopping list
- 1 carrot, roughly chopped shopping list
- 1 large spanish onion, roughly chopped shopping list
- 1/2 cup tomato paste shopping list
- 5 sprigs thyme shopping list
- 1 bay leaf shopping list
- 1 tablespoon black peppercorns shopping list
- 3 anchovy fillets shopping list
- 1 whole head garlic, cut in half shopping list
- 2 cups red wine shopping list
- 1 cup dry white wine shopping list
- 1/3 cup white vinegar shopping list
- 1 teaspoon sugar shopping list
- 2 cups veal or beef stock shopping list
- 1 cup Demi-glace shopping list
- 2 cups chicken stock shopping list
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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