Tuesday, June 17, 2014

Monday Meal: Braised Lamb Shanks

Posted By on June 17, 2014, 3:26 PM

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One of my favorite comfort food meals is lamb shanks slow-braised in a rich wine-and-tomato ragu. --- If you prefer, you could substitute veal, beef or pork shanks. 

I was just cooking for two people when I took these photos, so the recipe calls for two shanks. However, you can use the same recipe for four shanks.

Ingredients: 

2-4 lamb shanks

freshly ground black pepper

Kosher salt

3 Tbs. olive oil

1 carrot, minced

1 celery rib, minced

1 onion, minced

3 cloves garlic, minced

1 fresh rosemary sprig

1 fresh thyme sprig

1 bay leaf

2 cups crushed tomatoes

1 cup beef broth 

1 cup red wine 

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Method:

Preheat oven to 300 degrees F.

Combine the minced garlic, celery, onion and carrot in a bowl. This combination is known as mirepoix

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Generously salt and pepper the lamb shanks.  

Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot, brown the shanks on all sides.

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Remove the shanks from the oil and place on a plate or cutting board.

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Add the mirepoix to the Dutch oven and cook, stirring, until it begins to soften, about 5-7 minutes. 

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Add the beef broth, crushed tomatoes, wine, and the herbs to the pot and bring to a boil. Stir with a wooden spoon or spatula, scraping up the meaty bits from the bottom of the pot.  

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Return the lamb shanks to the pot, cover and place in the preheated oven. 

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Cook in the oven until the meat falls easily off the bone, about 2 1/2 to 3 hours.

Carefully remove the shanks from the pot so you don't lose any meat. Place them on a plate and tent with foil.

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Remove the rosemary, thyme and bay leaf from the pot and discard. Bring the braising liquid to a boil and reduce by about one-quarter, or until thickened into a hearty sauce.

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Serve the lamb shanks with pasta, rice, couscous, potatoes, etc. and ladle the braised sauce on top.

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I recommend a nice bottle of Chateauneuf-du-Pape with the braised lamb shanks.  

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Photos by Ted Scheffler

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