Lamb Shanks

(braised in Red Wine with root vegetables)

6-lamb shank

2 Large Onions, diced

4 sticks Celery, diced

6 large carrots, diced

4 cloves garlic, minced

Olive Oil

4 cups beef broth

4 Cups red wine

Olive oil

Fresh rosemary

Flour, salt and pepper for dredging the Shanks

1.  Mix some flour, salt and pepper in a small bowl.  In a large ovenproof pan, heat a layer of olive oil on top of the stove.   Dredge the shanks in the flour, salt and pepper.  Sear the shanks, turning as necessary to braise and brown the lamb.  Remove the shanks and set aside. 

 NOTE:  Since writing this recipe, I have begun searing the shanks over a very hot grill for 10 - 15 minutes, turning so all sides have beautiful golden and dark brown color.  I omit the flour at this point.  If I need to thicken the braising liquid, I puree the vegetables and the remaining liquid.  If you grill the lamb shanks, proceed with the next step.

2.    Add a little more oil.  Saute the garlic until almost brown, add the onions and cook until almost translucent.  Add the carrot and the celery and sauté until almost soft.  Deglaze the pan with 2 cups of the red wine, making sure to scrape up all the brown drippings from the bottom of the pan. 

3.    Add the lamb Shanks, meat side down and on their sides.  Cover with the remaining wine and chicken stock. 

4.    Cover the pan tightly with a lid or tinfoil and slow roast in a 400-degree oven for 20 minutes.  Reduce the heat and slow roast for another 1 1/2 - 2 hours until the meat is just pulling away from the bone. 

5.    10 minutes before you serve, remove shanks from the braising liquid, cover with foil to keep warm and set aside.  Strain the braising liquid and put the vegetables in a food processor.  Skim off the fat from the liquid an pour the sauce in a saucepan over high heat.  Bring to a boil and reduce the liquid.  While the sauce is reducing, puree the vegetables and add to the sauce.  When the sauce is reduced to a heavier consistency, it is ready.  Place the lamb shanks on a bed of Garlic mashed potatoes and glaze the shanks with the sauce.  Serve the remaining sauce in a gravy boat at the table.

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Chef Ted Weiant

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