Entrée: United States – Lamb Shank

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 35 min

Total 3 hrs

Ingredients

4 lamb shanks (about 12 to 16 oz / 340 to 450 g each)
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
6 garlic cloves, smashed
2 tbsp (30 ml) tomato paste
1 tbsp (8 g) all-purpose flour (optional, for thickening)
1 1 / 2 cups (360 ml) dry red wine
2 1 / 2 cups (600 ml) beef or chicken stock
1 cup (240 ml) crushed tomatoes or passata (optional)
2 sprigs fresh rosemary
4 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves
1 tsp smoked paprika (optional)
1 tbsp (15 ml) balsamic vinegar or 2 tsp (10 ml) Worcestershire sauce (optional, to finish)
Zest of 1 lemon and 2 tbsp (8 g) chopped flat-leaf parsley (optional, for gremolata)
For serving: mashed potatoes, creamy polenta, or couscous

Instructions

Preheat oven to 325 F (160 C). Pat the lamb shanks dry and season all over with 2 teaspoons salt and 1 teaspoon pepper.
Heat the olive oil in a large, heavy Dutch oven over medium-high heat. Sear the shanks until deeply browned on all sides, 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly browned, 6 to 8 minutes. Add the garlic and cook 1 minute more.
Stir in tomato paste and the flour (if using). Cook, stirring, until the paste darkens slightly and the vegetables are coated, 1 to 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom. Simmer until reduced by about half, 3 to 5 minutes.
Add the stock, crushed tomatoes (if using), rosemary, thyme, bay leaves, and smoked paprika (if using). Return the shanks and any accumulated juices to the pot, nestling them into the liquid. The liquid should come about halfway up the meat; add a bit more stock or water if needed. Bring to a gentle simmer.
Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, turning the shanks once halfway through, until the meat is very tender and nearly falling off the bone.
Transfer the shanks to a warm platter and tent with foil. Discard herb stems and bay leaves. Skim excess fat from the surface of the sauce. For a smoother sauce, blend it with an immersion blender or pass through a sieve.
Place the pot back over medium heat and simmer the sauce 5 to 10 minutes to reduce to a glossy, spoon-coating consistency. Adjust seasoning with salt and pepper; add balsamic vinegar or Worcestershire (or a squeeze of lemon) to brighten, if desired.
Optional gremolata: Toss the lemon zest with the chopped parsley.
Serve the lamb shanks over mashed potatoes, polenta, or couscous. Spoon plenty of sauce over the top and finish with the gremolata if using.