Slow Braised Lamb Shanks
Once these are prepped and in the oven (or slow cooker), you can forget about them for 4-6 hours.
Ingredients
- 4 lamb shanks
- 1/2 cup flour
- 1 Tbsp . Kosher salt
- freshly ground pepper to taste
- 4 inch sprig rosemary woody stem discarded
- 4 cloves garlic minced
- 1 medium onion finely diced
- 1 large carrot finely diced
- 1/3 cup Tastealotta Arbequina EVOO
- 3 cups robust red wine
- 1 cup hot water
Instructions
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If using the oven for cooking, preheat to 300 degrees.
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In a wide shallow dish, mix the flour salt and pepper.
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Rinse and pat the lamb shanks dry and dredge in the flour.
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In a large, heavy-bottom pan, heat the Tastealotta Arbequina EVOO over medium-high heat.
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Taking care not to over-crowd the pan, brown the lamb shanks until dark golden brown on all sides (don't skimp on the browning as it develops the flavor). Set aside.
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In the same pan, add the onions and carrots and sauté over medium heat, scraping up any browned bits, until the onions are just translucent.
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Add the garlic and sauté for another 1-2 minutes (careful not to burn the garlic).
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Add the wine and simmer for a few more minutes - then add the hot water.
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Add the fresh rosemary to the bottom of the crock pot or Dutch oven and arrange the lamb shanks on top.
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Pour the wine and vegetable mixture over the top.
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Cook for approximately 6 hours in a covered Dutch oven at 300 degrees or in a crockpot on low.
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After approximately 6 hours, carefully remove the shanks from the liquid taking care not to allow the meat to slip off the bone. Cover to keep warm.
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Strain the braising liquid and remove the excess fat.
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Place in a saucepan and reduce by half.
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If necessary, adjust the seasoning with sea salt and freshly ground pepper.
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Serve the lamb shanks on top of a mound of mashed potatoes or a slice of hard polenta that has been sautéed.
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Top with the sauce reduction.
Recipe Notes
This recipe can be made in a Dutch oven or crockpot.
