Braised Lamb Shanks

  • Yield: 6 Lamb Shanks
  • Category:

Ingredients

  • 6 large lamb shanks (excess fat and silver skin removed)
  • Olive oil
  • 2 medium onions, chopped
  • 3 -4 large carrots, diced
  • 1 c celery, cut in ½” slices
  • 6 -8 large cloves garlic, minced
  • 2 (14.5 oz) cans beef broth
  • 2 ½ cups dry red wine
  • 2 tbsp. finely chopped fresh rosemary
  • 3 -4 large sprigs fresh thyme, tied together
  • 2 tsp. grated lemon peel
  • 2 tbsp. tomato paste

Instructions

  1. Heat 2 Tbsp olive oil in heavy fry pan and saute celery, onion, carrots, and garlic until vegetables begin to brown (about 20 minutes).
  2. Add tomato paste and cook for 2 minutes longer.
  3. Add beef broth to deglaze the pan. Bring to a boil.
  4. Remove from heat. Add rosemary and thyme and lemon peel.
  5. Pour mixture into large covered roasting pan. (This can be done several hours ahead).
  6. Sprinkle lamb with salt and pepper. Dust lightly with flour.
  7. Saute in olive oil (2 Tbsp - 4 Tbsp) until browned.
  8. Place browned shanks on top of vegetable mixture.
  9. Deglaze fry pan with 2 ½ cup red wine, scraping up brown bits.
  10. Pour wine mixture over lamb.
  11. Cover and bake in 325 degree oven for 2 hours.
  12. Remove lid and bake for 30 minutes longer until brown and tender.
  13. Serve with garlic mashed potatoes or polenta.