4 tablespoons grapeseed oil
4 pounds lamb shanks, cut into 1 ½-2 inch sections
2 medium onions peeled rough-cut
3 carrots washed, medium rough-cut, bottom removed
5 cloves garlic rough, chopped fine
1 cup red wine (not cooking wine)
1 can 14 ounce peeled plum tomatoes
1 cup beef stock or chicken stock
2 teaspoons fresh rosemary or 1 teaspoon dried
1 bay leaf
1 teaspoon red wine vinegar
1 tablespoon salt (sea or kosher)
1 teaspoon black pepper
1 pound Yukon gold potatoes, washed and placed in whole
Directions
- Heat oven to 200 F.
- Season the shanks with salt and pepper.
- Place 2 tablespoons of oil in a large casserole dish or Dutch oven over medium-high heat.
- Place shanks in the pan and brown on all sides in batches; do not over crowd the pan.
- Once shanks are brown, remove from the pan. Add more oil if necessary for next step.
- Add the onions, carrots and garlic to the pan. Reduce the heat and cook for 2 to 3 minutes.
- Add the wine and scrape the bottom of pan to loosen up the brown bits. Add the remaining ingredients, including the lamb shanks.
- Bring to a simmer, cover and place in the oven. Cook until the shanks are tender and the potatoes aredone, at least 2 hours.
- Adjust seasoning and serve.
OPTIONAL: To create a sauce, remove the shanks, bay leaf and the potatoes from the pan. Place the vegetables and the liquid in a blender and slowly blend. Season to taste and serve.
RECIPE: Braised Lamb Shanks was originally published on blackdoctor.org