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Braised Lamb Shanks

Braised Lamb Shanks

Make sure lamb shanks are at room temperature.

Preheat oven to 325 degrees F.

Heat a large dutch oven over medium-high heat and add tablespoon of olive oil.

Sear lamb shanks on all sides until brown, adding more olive oil as needed.

Remove lamb shanks from pan and set aside.

Reduce heat to medium, and add onion, carrot and garlic.

Sauté for about 3 minutes until lightly browned.

Add wine and cook until reduced by half.

Add beef stock, chicken stock, tomato paste and rosemary. Stir well.

Increase heat to medium-high again, bringing sauce to a boil.

Return lamb shanks to the pan, covering and placing them in the oven.

Braise the shanks for 2 to 2 1/2 hours or until tender.

Remove lamb shanks to a serving dish, and skim excess fat off the top of the remaining sauce, reducing heat to thicken it, if needed.

Place lamb shanks on plates, spooning sauce over them and sprinkling chopped parsley on top.

Serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Four 1-pound lamb shanks
  • Salt and freshly ground pepper
  • 5 garlic cloves, peeled
  • 4 medium carrots, sliced 1/4 thick
  • 4 medium celery ribs, sliced 1/4 inch thick
  • 1 large onion, coarsely chopped
  • One 750-milliliter bottle dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  • Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.