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Ingredients
½ cup olive oil
4 large or 8 small lamb shanks
1 tablespoon chopped garlic
½ cup diced onions
½ cup diced carrots
½ cup diced celery
1 cup white wine
4 cups veal, beef or chicken stock
1 ½ cups tomato puree
2 bay leaves
2 sprigs fresh rosemary
1 cup dry sherry
1 tablespoon cornstarch
Salt and freshly ground black pepper
1 plum tomato, diced
2 scallions, chopped
2 16-ounce cans cannellini beans, drained, or 2 cups mixed baby potatoes, onions and carrots, steamed or sauteed until tender, optional
¼ cup chopped parsley leaves, for garnish
Preparation
- Step 1
Place a large wide casserole over medium-high heat, and add olive oil. Add lamb shanks, and cook until well browned. Add garlic, onions, carrots and celery, and saute until vegetables are tender, about 3 minutes.
- Step 2
Add white wine, and stir bottom of pan. Add stock, tomato puree, bay leaves and a rosemary sprig. Cover, and simmer until meat is tender, 1 ½ to 2 hours.
- Step 3
Remove meat, and set aside. Raise heat, and boil broth until it reduces to about 3 cups. Reduce heat, and add sherry. Mix cornstarch with 1 tablespoon water to make a smooth paste. Add to sauce, and stir until thickened. Season with salt and pepper.
- Step 4
Heat oven to 350 degrees. Skim as much oil as possible from sauce. Return lamb shanks to sauce, and add tomato and scallions. If desired, add beans or cooked vegetables. Simmer in oven until reheated, about 15 minutes. Garnish with parsley and remaining rosemary.
Private Notes
Comments
Don't fool yourself that lamb shanks will give it up in under 4 hours. Put it in the slow cooker for 5-6 hours, pull the meat from the bones, add oven roasted veggies.
I followed the recipe, EXCEPT, i cooked the shanks in a Dutch oven with no lid in the oven at 300 F. The reduction in sauce afterwards did not take that long and I turned the shanks in the juices at least once. Very easy and wonderful recipe. I appreciate it.
Cooked on stove through Step 2. Meat was tasty but not tender enough. Refrigerated overnight and removed some of the fat. Following comments, cooked in slow cooker on high for 2 hours. Meat was very tender. Removed meat, put sauce back on stove, pureed the sauce with a stick blender. Proceeded with Step 3 and 4, adding Rancho Gordo Mayacoba beans. Delicious..
I cooked 2 good-sized lamb shanks long and slow (325 for about 3 hours) with all the ingredients through step 2. Cooled overnight and then decided to change course. Reduced sauce 'til it was thick, added pearl onions (microwaved for a minute) and sauteed mushrooms, seasoned with garlic salt, pepper, and fresh basil and served shanks and sauce over spaghetti. Wonderful, hearty dinner. Tomorrow rest of sauce over buffalo ravioli. Delicious!