Braised Lamb Shanks with Rosemary
Braised Lamb Shanks with Rosemary is rated
out of
5 by
3.
Prep Time:
20 minutes
Cook Time:
140 minutes
Servings:
4
Serves 4.
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.
Ingredients:
- 4 lamb shanks, external fat trimmed
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cups full-bodied red wine
- 1 cup beef stock
- 1 Tbs. dried rosemary
- 3 garlic cloves, crushed with the side
of a knife - 1 bay leaf
Directions:
Preheat an oven to 350ºF.
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.
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.
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.
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.
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.
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.
Serves 4.
Williams-Sonoma Kitchen.
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Rated 3 out of
5
by
PRiddle from
Not enough liquid
Thank goodness I checked this in 45 minutes because it was completely dry, i added a cup of water and an hour later it was dry again?
After 2 1/2 hours it still hasn't fallen off the bone so it's still cooking?
Date published: 2015-06-14
Rated 5 out of
5
by
WhirleyCook from
Delicious!
I have made this recipe twice and will be making it again for dinner tomorrow. It is really delicious. The house smells great when these are cooking. Perfect cool weather main dish. I serve these with mashed potatoes, green beans and home made buttermilk biscuits. My husband loves this dinner.
Date published: 2015-04-05
Rated 5 out of
5
by
Lorrier357 from
Great company meal, can be gluten free
I have made this recipe many times for company with veal shanks or pork shanks. It is easy and can be made ahead. I also make it gluten free for my celiac friends by making sure i use gluten free beef broth. I buy veal shanks when reduced and freeze until i have enough. Always a hit.
Date published: 2013-03-21