Cornbread and Molasses: Braised Lamb Shanks

Braised Lamb Shanks

On my culinary journey I have had some divine lamb chops, lamb stew, lamb shoulder, but when I hear lamb shank I wonder would it have the same sweet earthy taste as all the other lamb appendages. Oh without a doubt is the answer. These sweet Lamb Shanks came courtesy of the Westside Market in Ohio City, Ohio and the recipe is from Food Network’s Anne Burrell. Great place to find good seasoning and reasonable prices per pound on quality meat.

Ingredients:

Lamb Shanks

2 lamb shanks

Extra-virgin olive oil

Kosher salt

1 large onion

3 carrots

3 celery ribs

4 cloves garlic

12 oz can tomato paste

2 cups hearty red wine

2 tablespoons finely chopped rosemary leaves

10 to 12 thyme branches tied together in a bundle

3 to 4 cups water *highly recommend lamb stock

4 bay leaves

Directions:

Before you begin any cooking always remember that Mise en Place is king. It’s more than just gathering your ingredients into your prep area. Everything should be measured, chopped, and ready to be cooked. Preheat oven to 400°.
Let’s start with out mirepoix. Chop your onion, carrots, and celery small enough to be puréed. As you can see there is a tablespoon of garlic to be added, which now makes this soffrito. Combined ingredients in food processor and purée. You can also add to a blender to purée it. If you need to purée in a blender use the red wine as the liquid to help the purée process.
Gather about 10 to 12 sprigs of thyme and tie them together tightly. This makes it easier to remove the bundle when done cooking.
Now to finely chop your Rosemary. If you like dried Rosemary feel free to use that instead. By chopping it finely you can enjoy eating the Rosemary without it creating an annoying texture in your mouth.
Add olive oil to your dutch oven on medium heat. You can also use a deep pot as I have. Oh why is mine dirty? I forgot to take a pic of me originally adding the oil to the clean pot. Forgive me.
While waiting for the oil to heat up generously season your lamb shanks with salt. Once your oil is heated add your salted lamb shanks. Brown them on both sides and remove from pot.
At this point you want to drain the oil. I do not recommend draining hot oil into your sink. If you have an old coffee can or pot use this to pour out used oil.
Add fresh olive oil back to your pan on medium heat.
Add puréed soffrito to heated oil. Season with salt to taste. Brown for about 20 minutes. I know you see that carrot chunk. Maybe sweet cheeks will get me a food processor for Valentine’s Day.
Add Tomato paste and brown for another 5 minutes.
Add Red Wine (if you didn’t use it in the purée process).
Add the Rosemary and Thyme. Stir frequently and cook until the red wine has reduced by half.
Add back the Shanks to the pot, and add the Bay Leaves. Add 3 to 4 cups of water. The Shanks should be submerged. Place in preheated oven for 2 ½ to 3 Hours. Here is where I would recommend maybe adding a lamb stock. My first go around with this recipe the water muted the salt, which resulted in adding more salt to taste. You can make a lamb stock from an inexpensive cut of lamb like the shoulder blade.
I wish I had a better pic to share, but look how tasty this is. Ad you see that bone hanging out? Inside is the sweetest tasting marrow. Try it. Add a side of roasted potatoes and top it with a nice portion of Gremolata.