Friday, March 21, 2014

Braised Lamb Shanks

(serves four)
Ordinary olive oil (not extra virgin or first cold  press)—enough to coat the pot
4 shanks lamb (about 1 pound each)
Salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
1 medium yellow onion, coarsely chopped
1 medium leek, white only, quartered and washed
2 medium coarsely chopped carrots
1 large coarsely chopped celery stalk
1 extra-large shallot peeled
1 large can plum tomatoes, peeled and seeded
1 cup red wine
4 cups chicken stock
1 cup veal stock
2 sprigs fresh thyme
1 bay leaf
Sprigs fresh parsley leaves

Preheat oven to 325° F
Coat a large Dutch oven generously with oil. Bring to a high heat. Season the shanks generously with salt and pepper and add them to the pot. Brown well on all sides. Remove shanks and set aside. Add two tablespoons of butter and sauté the vegetables until they are golden brown (but not burned), about 15- to 20 minutes. Add the tomatoes and brown for 5 minutes. Stir in the wine. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in the stocks. The shanks should not be submerged, just one-third- to one-half covered in liquid. Add the thyme and bay leaf to the pan, cover and put in the preheated oven. The cooking time will be about 2½- to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much, add more stock or water. Shanks are done when meat is tender if pierced with a fork and can be pulled cleanly away from bone. Remove from the oven. Allow to cool. Refrigerate for 8- to 24 hours). Remove the layer of yellow fat that has congealed over the liquid. Reheat. When ready, remove the shanks and vegetables to a warm platter. Keep warm in a 200° F oven while you strain and reduce the sauce. Sprinkle with parsley and serve with mashed potatoes, polenta, noodles or rice.

No comments:

Post a Comment