Sunday, May 3, 2009

braised lamb shanks

what you need
4 tablespoons olive oil
1 pound onions, chopped
2 carrots sliced
2 stalks celery chooped
5 large shallots, sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour (plain)
2 1/2 cups dry red wine
2 1/2 cups beef stock
1 1/2 tablespoons tomato paste
2 bay leaves

what to do
Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions , carrots, celeryand shallots and sautee until brown, about 20 minutes. Mix in 2 tbs chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in a heavy roasting tray over high heat. Working in batches, all lamb shanks to roasting tray and cook until brown on both sides, about 10 minutes per batch.

Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to theraosting tray and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, beef stock, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

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