Braised Lamb Shanks

It’s snowing out there, it’s obvious that dinner must consist of a hearty comfort dish, and it has to be something special since one of my granddaughters and her husband are coming over. I always liked cooking with wine, and my granddaughter shares my love of lamb, what better occasion then, could present itself to prepare this delicious recipe emailed by S. Lefkowitz, from Miami, Fl? She writes that it was adapted from Pam Anderson‘s Perfect One-Dish Dinners.

All Photos EXCEPT for the one by S. Lefkowitz are copyright of
The Kosher Scene

In all the years I’ve been living in New York, I can’t recall it ever snowing as much…

Braised Lamb Shanks

Photo sent in by S. Lefkowitz from Miami, FL.

Serves 6

 

Ingredients

• 6 large lamb shanks
• 3 tablespoons olive oil
• Salt and ground black pepper
• 1 large onion chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup cup dry red wine
• 1 can crushed tomatoes
• 3 cans white beans, drained

Directions

1. – Adjust oven rack to lower-middle position and heat oven to 450 F. heat a large heavy roasting pan set over two burners on low heat. Meanwhile, place shanks in a medium bowl with the 2 tablespoons of oil and turn to coat. Season with salt and pepper generously.

2. – A few minutes before searing shanks, increase heat to a medium-high until wisps of smoke rise from the pan. Add shanks and sear on all sides until well browned, 7 to 8 minutes total. Transfer to a bowl. Shanks should have rendered enough fat to cook onion. if not add another tablespoon of oil.

3. – Add onions, carrots an celery to roasting pan and cook while stirring until browned, about 5 minutes. Add garlic and Italian seasoning until fragrant about 1 minute. Whisk in flour, then broth, wine and tomatoes. Season with salt and pepper to taste.

4. – Return shanks to pan, Using two potholders to protect hands, place a sheet of heavy-duty foil over pan, Press foil down so that it touches shanks and seal foil completely around edges. Repeat with a second sheet of foil to ensutre a tight seal. Continue to shanks on medium-high until you hear juices bubble. Set pan in oven and cook for 1 1/2 hours.

5. – Transfer pan from oven to stovetop. Arrange shanks on a serving platter and cover with foil to keep warm. Stir beans into pan juices and simmer over 2 burners on medium heat to blend flavors, for about 5 minutes. Serve immediately.

I don’t use “cooking wine,” why ruin a good recipe with a lousy wine? In this case I cooked with Mony Cabernet Sauvignon Classic 2009, a great choice.

We washed it down with a Herzog Variations Five Cabernet Sauvignon 2012 – which the young couple brought – with aromas of ripened blackberry, notes of blackcurrant and bold blueberry flavors. It proved a superb companion to the lamb shanks. My granddaughter and her husband showed excellent taste in wines.

Enjoy gentle reader, enjoy, we certainly did!

CS