Braised Lamb Shanks with Roasted Potatoes
- 6 lamb shanks, well trimmed
- Salt and freshly ground pepper, to taste
- 1/4 cup vegetable oil, plus more as needed
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 large garlic cloves, minced
- 1 cup full-bodied red wine
- 2 cups diced canned tomatoes, drained
- 2 1/2 cups beef stock
- 2 tsp. minced fresh rosemary
- 1 tsp. minced fresh thyme
- 2 bay leaves
- 2 lb. baby new potatoes
- 3 Tbs. extra-virgin olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 Tbs. red wine vinegar
- Minced fresh flat-leaf parsley for garnish
- 3 Tbs. Olivier Parmesan dipping and drizzling oil
Generously season the lamb shanks with salt and pepper. In a large oval Dutch oven over medium-high heat, warm the 1/4 cup vegetable oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes, stock, rosemary, thyme, bay leaves and lamb shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.
Increase the oven temperature to 450°F. Oil a baking sheet or roasting pan. In a large bowl, stir together the potatoes, olive oil, 1 tsp. salt and 1/2 tsp. pepper. Arrange the potatoes on the prepared pan. Roast, stirring and turning the potatoes occasionally, until tender when pierced with a fork, 30 to 35 minutes.
Meanwhile, remove the bay leaves from the cooking liquid and discard. Skim off the fat. Using an immersion blender, puree until smooth. Stir in the vinegar and season with salt and pepper. Pour some of the sauce over the shanks and garnish with parsley. Transfer the remaining sauce to a sauceboat.
Transfer the potatoes to a cutting board and cut in half. Place in a large bowl, add the Parmesan oil and stir to coat. Transfer to a serving bowl and garnish with parsley. Serve the lamb shanks and pass the potatoes and the sauce alongside. Serves 6.