NEW VIDEO! What better way to celebrate the holidays than with these delicious Braised Lamb Shanks! This dish is easier than it sounds as you are preparing both the main course and starch side at the same time. Simply put together some sautéed green beans or a simple salad and the meal is complete! Thank you Chef David of Hartman’s Fine Kosher Foods for another winner!
- lamb shanks - 6 large (they will shrink up to 40% after cooking)
- oil - 3 tbsp
- tomato paste - 2 tbsp
- onion - 1 large, 1 cm diced
- celery - 3 stalks, 1 cm diced
- carrots - 2 medium, 1 cm diced
- beef stock - 1 litre
- dry red wine - 2 cups
- thyme - 1/2 bunch
- bay leaves - 2
- baby potatoes - 3 cups
- fresh peas - 1 cup (during off season, substitute with frozen peas)
- kosher salt -
- black pepper -
- rosemary - 1 tbsp, fresh, finely chopped
- parsley - 2 tbsp, fresh, finely chopped
- garlic - 1 tsp finely chopped
- lemon zest - 1 lemon, grated
- olive oil - 4 tbsp, your best kind
- kosher salt - pinch
- pepper - pinch
Season the lamb shanks generously on all sides. Pour oil into preheated oven proof pot with a wide base. Patiently sear lamb shanks on all sides on medium - high heat. Avoid over crowding pan and do them in batches if necessary. Place seared shanks onto plate and set aside. Add to the same pot the onions, celery and carrots. Scrape the browned bits at the bottom of the pot with a wooden spoon while mixing the vegetables to caramelize and sweat (approx. 5 minutes). Add tomato paste and stir well with vegetables until evenly distributed.
Add the Red wine, thyme and bay leaves. Bring to vigorous boil and allow to reduce by half (15 minutes). Add the Beef Stock, pre seared lamb shanks and potatoes to the pot and allow liquid to return to a boil. Cover well with fitted lid or foil and place into a preheated oven at 350 degrees for 2 hours.
Remove the pot from the oven and stir in the peas right before serving. Carefully arrange lamb, potatoes and vegetables onto platter. Allow remaining liquid to boil over high heat and reduce by more than half. You should have a syrupy texture to your sauce. Strain and pour over arranged platter and serve.
Make Gremolata: Mix the ingredients and let stand for 10 minutes to infuse the oil.
Garnish lamb shanks with some more fresh peas and serve with the Italian Gremolata. Gremolata is a common garnish in Italian cooking and is great with almost any protein. It freshens and lightens up the dish intensively!