braised lamb shanks
Braised lamb shanks with aromatics. Tender lamb and a deeply flavourful sauce. Just the thing for special occasions!
Prep Time40 mins
Cook Time2 mins
Total Time42 mins
- 4 lamb shanks - about 1 lb each
- 1 yellow onion diced
- 1 leek white and light green parts only, diced
- 2 carrots diced
- 3-4 shallots halved
- 4 cloves garlic smashed
- 5 plum tomatoes seeded and diced
- 2-3 sprigs fresh thyme
- 1/2 cup white wine
- 2 cups veal stock
- 3 cups chicken stock enough to cover the lamb
- salt to season the shanks plus to taste
- pepper to season the shanks
- 3-4 Tbsp olive oil
- 2 Tbsp butter
Brown the lamb shanks
Heat the oil in a large, heavy pot.
Season the lamb with salt and pepper.
Brown the lamb shanks on all sides. This can take 10-15 minutes.
Remove and set aside.
Sweat the aromatics
Add more oil if needed.
Cook the onion, leek, carrot, shallot, and garlic until onion is translucent.
Add tomato, white wine, thyme and about a teaspoon of salt and cook another 3-4 minutes.
Return the lamb to the pot, add the veal stock and enough chicken stock to just cover the lamb.
Cover and simmer for about 2 hours, until the lamb is tender.
Remove lamb from pot and tent with foil.
Strain the sauce through a sieve, pressing down on the aromatics to extract as much flavour (and maybe a bit of texture) as possible.
Wipe out the pot and return the strained sauce to it. Reduce liquid, over moderately high heat, to about 2 cups. Taste and adjust salt as needed.
Off heat, stir in 2 Tbsp butter.
Serve lamb over barley risotto, pureed white beans, mashed potatoes or other "starch" and ladle sauce into the dish.