Braised Lamb Shank

Red Wine Braised Lamb Shank

OMG. I made these lamb shanks the other night and they were superb. We both picked ours up and ate from the bone. Makes me feel very primal! This is a super easy method that is good for pot roast, short ribs, or any sort of lamb roast. I like shanks because they are affordable and super tender when cooked for hours.

Lamb Shanks (Serves two)

2 lamb shanks
1 onion chopped
2 carrots chopped
2 stalks of celery chopped
4 garlic cloves chopped
1/4 cup of tomato paste
1 cup of red wine
2 cups of chicken or beef stock
1 bundle of thyme, tied with butcher string
EVOO
salt/pepper

Salt and pepper your shanks. Pour some EVOO in the bottom of a heavy bottomed dutch oven. Sear the shanks until browned (maybe like 3-4 minutes per side). Once seared, remove the shanks from the pot and set aside. Add vegetables and saute. Season with salt and pepper. You want to brown them a bit. This imparts flavor. When browned, mix in tomato paste and move it around on the bottom on the hot pan. Cook the tomato paste slightly. Add your garlic in. Deglaze with wine. Stir and let it reduce by half. Then add you stock. Mix around and add back in your lamb shanks. Throw your thyme bundle in. COVER! Put it a 325 oven for 1.5 to 2  hours. Make sure to turn the shanks over after 45 minutes. They are ready when the meat is tender and has pulled away from the bone. When ready, remove and cover with foil. You are going to start reducing your yummy liquid. Taste your liquid for saltiness. Add more if necessary. Turn up the heat and reduce! Reduce that yummy liquid for a good bit, maybe 15 minutes. It should be super thick. Serve the shanks with mashed potatoes, sweet potatoes, mashed parsnips or rice. Polenta would be amazing too. Pour the sauce over the shank. Cork a bottle of vino tinto and you are good to go.

Enjoy!