A Word From The Cook
“These slowly braised lamb shanks fall off the bone with saucy tenderness. Serve them with fluffy garlic mashed potatoes.”
6 Lamb Shanks
- For Browned Lamb
- 6 Lamb shanks
- 4 Tablespoons olive oil
- 4 Tablespoons fresh, chopped rosemary
- 2 Teaspoons dried thyme
- Salt and pepper - generously sprinkled over lamb prior to roasting
- For Braising Liquid
- 2 Tablespoon butter
- 2 Tablespoons olive oil
- 1 Onion, chopped
- 5 Celery ribs, chopped
- 5 Carrots, chopped
- 2 Tablespoons flour
- 5 Garlic cloves, minced
- 1/2 Cup red wine
- 1 Cup chicken broth
- 2 Tablespoons balsamic vinegar
- 1 Cup water
- 2 Cinnamon sticks
- 2 Tablespoons fresh rosemary, finely chopped
- 1/4 Cup freshly chopped mint leaves
- Zest from two lemons
- Step 1 – Roast Lamb
- Preheat oven to 450 degrees.
- Rub lamb shanks generously with olive oil, herbs, salt and pepper.
- Place shanks in a single layer in a deep roasting pan.
- Roast for 30 minutes until browned.
- Step 2 – Prepare Braising Liquid and Pour Over Lamb
- While lamb is roasting, place butter and olive oil in a medium sauce pan on the stove over medium-high heat. When butter begins to sizzle, add onion, celery, and carrots.
- Continue to cook until vegetables, soften and begin to brown (7-10 minutes)
- Stir in flour and cook for another minute.
- Add garlic and cook for another minute.
- Add wine and bring to a boil.
- Add chicken broth, balsamic vinegar, water and cinnamon sticks.
- Bring back to a boil, then remove from heat.
- Add salt and pepper to taste.
- When lamb is browned, pour braising liquid over lamb, cover with foil and reduce oven to 325 degrees.
- Continue to roast in the oven for 1 1/2 to 2 more hours.
- Turn shanks over and roast for another hour, until fork tender.
- Step 3 – Reduce Braising Liquid
- Remove lamb shanks from roasting pan and cover with foil.
- Place roasting pan with remaining braising liquid over the stove, and bring to a boil over high heat.
- Stir occasionally as sauce reduces and thickens.
- Once sauce coats the back of a spoon, remove from heat, add fresh rosemary and add salt and pepper to taste.
- Remove cinnamon sticks from reduction sauce.
- Plate lamb shanks, pouring reduction sauce over meat.
- Sprinkle each lamb shank with fresh mint and lemon zest before serving.
- Serve with garlic mashed potatoes and enjoy!