Braised Lamb Shanks With Rosemary |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first browned in olive oil to give them color and enhance the taste. The ripe, full-bodied complexity of the “Old Vines” Grenache will complement the wonderfully rich flavors of the dish, and the rosemary in the recipe will pick up the pine forest notes in the wine. Williams-Sonoma Ingredients:
4 lamb shanks, external fat trimmed |
salt & freshly ground black pepper, to taste |
2 tablespoons olive oil |
2 yellow onions, diced |
2 celery ribs, diced |
2 carrots, diced |
2 cups full-bodied red wine |
1 cup beef stock |
1 tablespoon dried rosemary |
3 garlic cloves, crushed with the side of a knife |
1 bay leaf |
Directions:
1. Preheat an oven to 350ºF.
2. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter.
3. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes. Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl.
4. Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.
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