Braised Lamb Shanks

Recipe

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Thom's Braised Lamb Shanks

Thom Hackett

Serves: 1

Lamb

I serve my Lamb Shank with steamed Asparagus.

Ingredients

1 lamb shank	Season shank with salt and pepper then brown shank then remove to warm plate
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon olive oil

1 small onion, chopped	Sauté
1 carrot, peeled and chopped
1 celery stalk, chopped
1 clove garlic, smashed

½ cup red wine	add and reduce by two-thirds
2 tablespoons red wine vinegar	add and reduce by two-thirds

16 ounces chicken broth	add broth & lamb; simmer 2 or 3 minutes

1 bay leaf	Tie spices together & add before roasting 1¼ hours
1 small fresh rosemary sprig
1 fresh thyme sprig

Cooking Method

Preheat oven to 350°F.

Season lamb with salt and pepper.

Heat oil in a large ovenproof casserole over medium-high heat.

Add lamb and cook until browned on all sides, 6 minutes.
Remove from pan and set aside.
Reduce heat to medium.
Add onion, carrots, celery, and garlic to casserole; cook until golden, about 10 minutes.
Increase heat to high.
Add red wine and vinegar.
Bring to a boil over medium-high heat and cook until reduced by two thirds, about 5 minutes.
Add broth and lamb to casserole; bring to a boil, then reduce to simmer (2 or 3 minutes).
Meanwhile, tie together bay leaf, rosemary, and thyme with kitchen string; add to casserole.
Cover and bake 1 to 1¼ hours, or until lamb is tender.

Remove lamb from casserole.

Strain out vegetables and discard them, saving the liquid.
Return liquid to casserole, bring to a boil over medium-high heat, and cook until reduced to ½ cups, bout 20 minutes.

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