- Prep Time: 30 minutes
- Cook Time: 3 hrs. 15 min.
- Yield: 4 servings
Braised lamb shanks are among my top 10 favorite meals. The braising process allows the dish to create a luscious, rich sauce while rendering the meat fall-off-the-bone tender.
Contents
Ingredients
- 4 lamb shanks, about 9 ounces each.
- 2 tablespoons of kosher salt
- 2 tablespoons freshly-cracked black pepper
- 2 tablespoons of chopped fresh sage leaves
- 2 tablespoons of chopped fresh oregano leaves
- 1/2 cup olive oil
- 2 shallots, chopped
- 6 4-inch sprigs of fresh rosemary, whole
- 1 carrot, coarsely chopped
- 6 cloves garlic, minced
- 2 stalks of celery, ribs removed, chopped
- 2 medium-sized Yukon Gold potatoes, quartered
- 1/4 cup white flour
- 3 cups of chicken stock
- 1 bottle (750 ml) of dry red wine
- 1 tablespoon balsamic vinegar
- 3 scallions, finely chopped
Instructions
- Preheat the oven to 350ºF.
- Rinse and pat the lamb shanks dry with paper towels. Using a small serrated knife, remove any excess fat and the thin, translucent membrane.
- The paper towels will help to grasp the meat and curtails wiggling around.
- On a shallow plate, combine the salt, pepper, sage, and oregano. With your fingers, crush the seasonings and mix well.
- Push each shank into the seasoning mixture to coat it evenly on all sides.
- In a heavy, oven-proof Dutch oven, on a stovetop burner over high heat, heat the oil until very hot but not smoking.
- One or two at a time, sear the lamb shanks on all sides until brown. Return the shanks to the seasoning plate to rest.
- To the hot oil, add 2 tablespoons of the wine to deglaze the pot and loosen up the brown bits. Add the carrots, celery, and potatoes.
- Stir constantly until the vegetables soften and brown slightly. Reduce heat to medium and add the shallots, garlic, and rosemary, stirring occasionally until the shallots are soft and transparent. Add the flour and stir to coat all the vegetables.
- Return the lamb shanks to the pot. Stir in the stock and wine. Add more liquid, if necessary, to ensure that the meat is submerged. Cover the pot and cook for 3 hours on the center oven rack.
- Return the Dutch oven to the stovetop to cool. Fish out and discard the rosemary sprigs. Remove the lamb shanks to a warm plate.
- Using a hand-held immersion blender, puree the potatoes, celery, and carrots to thicken the sauce. Return the shanks to the vessel, add the balsamic vinegar, stir, and let rest, covered, for 5 minutes.
- Serve with mushroom risotto, polenta, grilled asparagus, or whole roasted cauliflower.
