lamb shanks

Braised Lamb Shanks

Serves 6.  I like to make this Martha Stewart recipe the day before I plan to serve it (since it involves hours of braising), refrigerate (covered) and heat it up for quick dinner the next day.

            6 frenched lamb shanks (about 8 lbs. total)

            kosher salt

            fresh ground black pepper

            ¼ c. + 1 Tbs. oil

            1 large onion, chopped

            3 carrots, peeled and chopped

            2 stalks celery, chopped

            6 cloves garlic, minced

            2 Tbs. tomato paste

            3 Tbs. flour

            ¼ c. low-sodium soy sauce

            1 bottle dry red wine

            1 c. chicken broth

            2 dried bay leaves

            9 sprigs fresh thyme

           

Heat oven to 350 degrees.  Season lamb with salt and pepper.  Heat an 8 quart Dutch oven or other heavy-bottomed ovenproof pot over high heat.  Add 2 Tbs. oil.  Working in batches, brown meat on all sides, 7 to 10 minutes a batch, reducing heat if meat is browning too quickly.  Transfer meat to a platter.  Pour off fat and wipe pot clean.   

Place pot over medium heat.  Add remaining 3 Tbs. oil, onion, carrots, celery, and garlic.  Cook, stirring occasionally, until onion is translucent, about 5 minutes.  Increase heat to high; stir in tomato paste and cook 30 seconds, then add flour and cook, stirring, 30 seconds more.  Add soy sauce and wine; bring to a boil.  Add broth and herbs.

Return meat and accumulated juices to pot.  Bring to a boil, then cover and transfer to oven.  Cook 2 hours.  Remove lid; rearrange meat pieces on top of pot to bottom, and cook until meat is very tender, about 1 more hour. 

With tongs or a slotted spoon, transfer meat to platter.  Strain liquid through a fine-mesh sieve, pressing on solids; if sauce is too thin, simmer in a saucepan until slightly thickened.  Serve meat with sauce spooned over top.  Here I served them with some sauteed cabbage on the plate.