I am old enough to remember a time when lambs shanks, oxtails, flank steak and chicken wings were considered inferior cuts and could be purchased very reasonably (ie., they were cheap). Now, lamb shanks have become "gourmet" and cost more than most steaks. I therefore only buy them when they are on sale, which is rare. The next time I am able to buy lamb shanks reasonably, I will try this recipe. It looks wonderful.
Braised Lamb Shanks
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies. This recipe first appeared in our March 2012 issue, with Mei Chin's article Bone Gatherer.
Enlarge Image
Credit: Todd Coleman
Ingredients
6 lamb foreshanks, trimmedKosher salt and freshly ground black pepper, to taste
3/4 cup olive oil
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, roughly chopped
1/2 cup tomato paste
1 tbsp. whole black peppercorns
5 sprigs thyme
3 anchovy filets
1 bay leaf
1 head garlic, halved crosswise
2 cups red wine
1 cup white wine
1/3 cup white wine vinegar
1 tsp. sugar
4 cups veal or chicken stock
Instructions
1. Make the lamb shanks: Heat oven to 325°. Using a paring knife, cut each shank to the bone 1″ from the narrow end to help expose the bone while cooking; season generously with salt and pepper, and set aside. Heat 1/4 cup oil in a 6-qt. saucepan over medium-high heat. Add celery, carrot, and onion, and cook, stirring, until very soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add peppercorns, thyme, anchovies, bay leaf, and garlic, and cook, stirring, for 3 minutes more. Add both wines, vinegar, and sugar, and bring to a boil; reduce heat to medium-low, add stock, and keep stock mixture warm.2. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer shanks to a large roasting pan, and pour stock mixture over and around shanks. Cover with foil, and bake in oven for 1 hour. Remove foil, and continue cooking, turning shanks every half hour, until tender and caramelized, about 3 hours.
3. Remove shanks from braising liquid and pour liquid through a fine strainer into a bowl; skim any fat on the surface. Serve lamb shanks with liquid as a sauce.
Ratings & Reviews (1)
Braised Lamb Shanks
Reviewed by MOUNTAINLAWREL on
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I am old enough to remember a time when lambs shanks, oxtails, flank steak and chicken wings were considered inferior cuts and could be purchased very reasonably (ie., they were cheap). Now, lamb shanks have become "gourmet" and cost more than most steaks. I therefore only buy them when they are on sale, which is rare. The next time I am able to buy lamb shanks reasonably, I will try this recipe. It looks wonderful.
Rating:
