The Baron and I aren't big on lamb, simply because we don't eat it very often. However, this meal was a nice change of pace from our usual chicken/pork/beef dinners. I especially liked that this was easy to make since I let the oven do all the work. Aside from prepping the vegetables, once everything is added to the pot, there's not much to do. Aside from rice, this would be great served over potatoes, polenta or even pasta...
Braised Lamb Shanks
recipe adapted from Ina Garten
- 3 pounds lamb shanks
- 2 tablespoons Good olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 large onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 28 oz can, diced tomatoes, undrained
- 1/2 (750-ml) bottle dry white wine
- Preheat the oven to 300 degrees F.
- Rub the lamb all over with olive oil and season all over with salt and pepper.
- Heat a very large Dutch oven over medium-high heat until its hot. Sauté the onions, carrots, and celery until softened. Add the lamb and sear on all sides, until its browned all over. Remove the lamb to a plate.
- Add the tomatoes, wine and 2 cups of water to the pot and cook for a minute or two, scraping up all the brown bits in the bottom.
- Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally.
- After 2 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest.
- Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.