For the original recipe and instructions, see: "Braised Lamb Shanks" at cafedelites.com
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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