Braised Lamb Shanks
Ingredients
- 0.3 cup olive oil
- 4 whole lamb shanks (about 8 oz each)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup all-purpose flour
- 2 cup yellow onion, medium dice
- 1 cup carrots, medium dice
- 1 cup celery, medium dice
- 2 tbsp garlic, chopped
- 3 whole bay leaves
- 2 tbsp fresh thyme, chopped
- 1 cup red wine
- 1 lb new potatoes, quartered
- 2 qts lamb or dark stock
- 0.3 cup fresh parsley, chopped
Instructions
- 1
In a large braising pot or Dutch oven, heat the olive oil over medium-high heat.
- 2
Season the lamb shanks with salt and pepper. Dredge in the flour, coating all sides.
- 3
When the oil is hot, sear the shanks for 2 to 3 minutes on each side until very brown. Remove and set aside.
- 4
Add the onions to the pot and sauté for 2 minutes. Add the celery and carrots and cook for 1 minute more. Season with salt and pepper.
- 5
Stir in the garlic, bay leaves, and thyme. Cook for 1 minute.
- 6
Deglaze the pan with the red wine, scraping the bottom and sides to loosen browned bits.
- 7
Add the potatoes and stock. Bring to a boil and reduce to a simmer. Add the lamb shanks back to the pot.
- 8
Cook uncovered for 1 to 1½ hours, basting the shanks often, until the sauce is stew-like and the meat is starting to fall off the bone.
- 9
Season with salt and pepper. Remove bay leaves. Garnish with parsley and serve with crusty bread or over polenta.