Slow Braised Lamb Shanks

Slow Braised Lamb Shanks

 

Slow Braised Lamb Shanks
Slow Braised Lamb Shanks
Once these are prepped and in the oven (or slow cooker), you can forget about them for 4-6 hours.
Ingredients
  • 4 lamb shanks
  • 1/2 cup flour
  • 1 Tbsp . Kosher salt
  • freshly ground pepper to taste
  • 4 inch sprig rosemary woody stem discarded
  • 4 cloves garlic minced
  • 1 medium onion finely diced
  • 1 large carrot finely diced
  • 1/3 cup Tastealotta Arbequina EVOO
  • 3 cups robust red wine
  • 1 cup hot water
Instructions
  1. If using the oven for cooking, preheat to 300 degrees.
  2. In a wide shallow dish, mix the flour salt and pepper.
  3. Rinse and pat the lamb shanks dry and dredge in the flour.
  4. In a large, heavy-bottom pan, heat the Tastealotta Arbequina EVOO over medium-high heat.
  5. Taking care not to over-crowd the pan, brown the lamb shanks until dark golden brown on all sides (don't skimp on the browning as it develops the flavor). Set aside.
  6. In the same pan, add the onions and carrots and sauté over medium heat, scraping up any browned bits, until the onions are just translucent.
  7. Add the garlic and sauté for another 1-2 minutes (careful not to burn the garlic).
  8. Add the wine and simmer for a few more minutes - then add the hot water.
  9. Add the fresh rosemary to the bottom of the crock pot or Dutch oven and arrange the lamb shanks on top.
  10. Pour the wine and vegetable mixture over the top.
  11. Cook for approximately 6 hours in a covered Dutch oven at 300 degrees or in a crockpot on low.
  12. After approximately 6 hours, carefully remove the shanks from the liquid taking care not to allow the meat to slip off the bone. Cover to keep warm.
  13. Strain the braising liquid and remove the excess fat.
  14. Place in a saucepan and reduce by half.
  15. If necessary, adjust the seasoning with sea salt and freshly ground pepper.
  16. Serve the lamb shanks on top of a mound of mashed potatoes or a slice of hard polenta that has been sautéed.
  17. Top with the sauce reduction.
Recipe Notes

This recipe can be made in a Dutch oven or crockpot.

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