Braised Lamb Shank Recipe

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2 votes | 7436 views
Prep time:
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Servings: 4
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Ingredients

  • 1 cup canola oil
  • 4 16-ounce fresh Colorado lamb shanks, tied
  • 2 tablespoons sea salt
  • cracked black pepper as needed
  • 1/4 cup olive oil
  • 1 onion , chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 cups white wine
  • 1/4 cup tomato paste
  • 2 quarts reduced beef or veal stock
  • 1 bouquet garnish of thyme, bay leaf, & rosemary, tied
  • 2 cups soft polenta
  • 4 tablespoons olive tapenade with capers and lemon zest
  • 2 tablespoons extra virgin olive oil

Directions

  1. Heat oven to 325 degrees. Heat canola oil in a heavy cast iron pan. Season lamb with salt and pepper on all sides. Brown lamb in oil on all sides and set aside. Pour hot oil from pan and wipe it clean. Add the olive oil and the onion, carrot, and garlic. Stir to combine and cook until soft. Add the white wine to the vegetables and cook to reduce the wine until it has evaporated. Stir in the tomato paste, add the stock and stir.
  2. In a saucepot or Dutch oven, add the lamb shanks and the vegetable/stock mix. Bring this to a boil and add the bouquet garni. Turn off heat and cover. Place the pot in the oven and cook for approximately 3 hours, or until lamb is tender.
  3. Remove pot from oven and gently remove the lamb shanks from the sauce. Set shanks aside and keep warm. Remove the bouquet of herbs and discard. Using a food mill, strain the sauce into a saucepot, making sure to utilize all the puréed vegetables in the sauce. Reduce the sauce by half over medium-high heat and set aside. Check for seasoning, adding salt and pepper if necessary.
  4. To serve, spoon the soft polenta into center of each plate or bowl. Top polenta with a lamb shank and sauce. Spoon the olive tapenade mixture over each lamb shank and drizzle with extra virgin olive oil.

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Comments

  • Jason Freund
    January 28, 2010
    Is it possible for civilians to get restaurant quality lamb shanks from a store? I've been collecting research on this topic for several years, and to the best of my knowledge most supermarkets in the bay area can get you lamb shanks, but never over 1.0lb, and usually under 0.80lbs. Through mail order, you can buy whatever you want. But it seems that unless you have a connect through a restaurant supplier, it's not possible to buy a decent lamb shank from a local bay area store.

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