Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Lamb Shanks

6 lamb foreshanks
Coarse salt -- to taste
Freshly-ground black pepper -- to taste
3 tablespoons olive oil -- plus 1/4 cup olive oil
2 celery ribs -- roughly chopped
1 carrot -- roughly chopped
1 onion -- roughly chopped
1/3 cup tomato paste
5 sprigs fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets
1 whole garlic head -- halved crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 teaspoon sugar
2 cups beef broth -- and
2 cups chicken broth
White Bean Puree -- (see recipe)


Preheat oven to 325 degrees. Season the lamb with salt and pepper.


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


Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.


Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.


Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.


Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, 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, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.


This recipe yields 6 servings.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.