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 |
 Braising |
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Oxtails With Olives |
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Short Ribs |
Braised Lamb Shanks with Rosemary
From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first browned in olive oil to give them color and enhance the taste.
Braised Lamb Shanks with Rosemary
• 4 lamb shanks, external fat
trimmed
• Salt
and freshly ground pepper, to taste
• 2
Tbs. olive oil
• 2
yellow onions, diced
• 2
celery stalks, diced
• 2
carrots, diced
• 2
cups full-bodied red wine
• 1
cup beef stock
• 1
Tbs. dried rosemary
• 3
garlic cloves, crushed
• 1
bay leaf
Preheat an oven
to 350ºF.
Season the lamb shanks with salt and pepper.
In a large, deep saute pan over medium-high heat, warm the olive oil
until nearly smoking.
Working in batches if needed, brown the shanks on all sides, about 5
minutes total.
Transfer to a platter.
Add the onions, celery and carrots to the pan and cook, stirring occasionally,
until the vegetables are golden and translucent, 3 to 5 minutes.
Remove the pan from the heat, add the wine and return the pan to medium-high
heat. Bring to a simmer, stirring to scrape up any browned bits from
the pan bottom.
Add the stock, rosemary, garlic, bay leaf and shanks and bring to a
boil.
Cover the pan, transfer to the oven and cook until the meat is almost
falling off the bone, about 2 hours.
Using tongs, transfer the shanks to a large serving bowl.
Remove the bay leaf from the cooking liquid. Using a blender or a stick
blender, puree the liquid and solids until smooth. Season the sauce
with salt and pepper. Pour some of the sauce over the shanks and pass
the rest alongside.
Serves 4.
Williams-Sonoma
Kitchen