Braised Lamb Shanks

Notes

STOVE TOP:

Wash and pat dry lamb shanks with paper towel.

Heat 1 tablespoon of oil in a heavy based pot.

Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.

Transfer to a plate, tent with foil to keep warm, set aside.

To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.

Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper.

Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add stock, wine, puree, tomato paste, bullion and herbs.

Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

Garnish with parsley and serve with mashed potatoes or rice.

Ingredients

2 tablespoons extra-virgin olive oil divided
4 - 6 lamb shanks trimmed of excess fat
1 large white onion diced
6 cloves garlic minced
2 large carrots sliced 1/2-inch thick
1 pinch coarse salt and freshly ground pepper
1/4 cup flour
2 cups beef stock
1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti -- optional. Substitute with extra stock).
14 oz (400 g) passata (tomato puree or American tomato sauce)
2 tablespoons tomato paste
2 beef bouillon cubes crushed
1 teaspoon fresh rosemary finely chopped
2 tablespoons fresh parsley finely chopped (divided)
2 bay leaves
Salt and pepper to season

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