Ingredients:
4 frenched Lamb Shanks
To season the Lamb Shanks
Fresh cracked Black Pepper and Salt
1/2 bunch fresh Thyme picked clean
1/2 bunch fresh Rosemary picked clean and chopped
Flour to lightly coat the Lamb Shanks
1cm dice all the following vegetables and chop the garlic
1 large Yellow Onion, chopped large
2 ribs Celery, chopped large ( or you may use fennel bulb)
2 peeled Carrots cut in chunks
4 cloves Garlic, peeled and crushed
Olive Oil (to brown the Lamb Shanks)
Your braising liquid
2 cups chopped Plum Tomatoes
2 to 3 cups Cabernet Wine
2 cups Chicken stock (homemade or low sodium purchased)
2 Bay leaves
Water to replenish evaporation during the cooking process
To finish your presentation
Fresh sprig of Rosemary
Method:
First you want to pat dry the Lamb Shanks of any excess moisture with a paper towel. Season each generously with salt, fresh cracked black pepper, rosemary and thyme. Coat a roasting pan or electric skillet (set at 220 degrees C) big enough to fit all the meat and diced vegetables with olive oil and bring to a high heat on the stove.
Lightly coat the seasoned Lamb with flour then add the seasoned floured Shanks to the pan and brown very well on all sides, about 3 minutes per side, this depends on the heat of pan. Do not stuff the pan with or they won’t brown. Better to cook in separate batches if necessary.
Preheat the oven to200 degrees C. ( if using an electric skillet you are already there at220 degrees C.)
When the Lamb Shanks are browned all around remove them from the pan. Leave the fat in the pan to help cook vegetables, add a drizzle of olive oil, bring up to temperature and add chopped vegetables.
Lamb Shanks were seasoned but not vegetables so proceed to season vegetables with salt and fresh cracked black pepper and if you like a touch of cinnamon.
Cook down vegetables till they begin to caramelize, there will be a natural glaze of browned vegetable and meat juices on the bottom of pan (this is a good thing to happen!)
Now time to de-glaze
Add Cabernet and chopped tomatoes along with the bay leaf and bring to a simmer scraping the bottom to assure all the caramelized vegetables and meat juices are returned into the braising liquid.
The whole process will take a few minutes and will result in a reduction of the braising liquid, don’t worry that’s why you are adding the Chicken stock.
Return the seasoned browned Lamb Shanks to the pan and add 2 cups of Chicken stock or enough stock where they are nearly covered.
Cover the roasting pan and place in the preheated oven for 3 hours ( or cover your electric skillet and reduce the heat down to a simmer.)
Check periodically while cooking and add water if needed to keep the liquid level just under the Lamb Shanks.
Halfway during cooking you will want to turn the them over to allow even cooking and tenderness.
When braising in the oven: during the last 20 minutes you will want to remove the lid, this will give them a wonderful caramelized crust on the exterior and also reduce the braising liquid to a finished sauce. (this step is not possible if you are using a electric skillet, your Lamb Shanks will still be moisture in texture) When done the meat should be very tender and pull easily from the bone, but not soft and have a nice bite.
Serving and Accompaniments:
Serve Lamb Shanks with roasted garlic mashed potatoes,truffled mashed potatoes, polenta, or pull the meat and toss it with sautéed mushrooms and Parparadelle pasta. Extra Lamb Shanks may by be cleaned and minced and added into pasta fillings for Ravioli and Tomato sauces as well!
If cooking Lamb Shanks in advance, remove them when finished cooking, separate the broth, and wrap them individually when cooled. When cooking to order heat a sauté pan with some olive oil. Place the refrigerated Lamb Shank in the hot sauté pan and sear both sides. Add some of the Sauce, some water, and a pat of unsalted butter. Cover and bring to temperature or place the entire sauté pan in a preheated oven until the Lamb Shanks are hot and glazed.
Finish the plating with a sprig of fresh Rosemary.
