Wine-Braised Lamb Shanks for Two
Equipment
- heavy-bottomed pot with lid, that can go from stovetop to oven
- fat separator
Ingredients
- 2-4 large, meaty lamb shanks
- 1 T salt
- 1 t pepper
- 8 sprigs fresh rosemary (plus more for garnish)
- 1 carrot
- 1 large celery stalk
- ½ large onion
- 4 cloves garlic
- 1 T olive oil
- 3 T tomato paste
- 1 cup fruity red wine (I prefer merlot)
- ¼ cup balsamic vinegar
- 2 cups beef broth
- 1 large bay leaf
- salt and pepper to taste
- 1 cup frozen pearl onions (optional)
- 1 T cornstarch
- 1 T water
- fresh parsley for garnish
Instructions
- Dry brine the shanks - Combine the salt and pepper. Dry the shanks and rub them all over with the salt and pepper mixture, to coat. Wrap each shank in plastic wrap with a few sprigs of rosemary. Stash in the refrigerator for not less than 8 hours, and up to overnight.
- Preheat oven and prep the veg - Preheat the oven to 350℉. Trim and cut the carrots and celery into a fine dice. Peel and chop the onion. Peel and roughly chop or smash the garlic with the side of your knife.
- Sauté the veg - Add the diced onion, carrot, and celery to the pot along with a pinch of salt. Sauté the veggies until soft (about 10 minutes).
- Build the braising liquid - Add the garlic and cook until fragrant then add the tomato paste. Cook for 5 minutes, stirring frequently. Add the wine to the pot and turn the heat to high. With a wooden spoon, scrape all of the brown bits from the bottom of the pot. Boil for 2 minutes then turn off the heat.
- Braise - Unwrap the lamb shanks, brush off any excess salt. Add the beef broth, bay leaves, rosemary sprigs, and black pepper to the pot and stir well, then nestle the shanks into the braising liquid, so that their shoulders are sticking out. Cover, and place the pot into the oven and cook for 3 hours, or until fork tender and pulling away from the bone. Chop the parsley and thaw the pearl onions (if using) while the lamb is in the oven.
- Finish - Remove the lamb shanks from the pot and tent them with foil on a plate. Use a fat separator to strain the solids and defat the sauce. Taste, and if needed, season with more salt and pepper. If using, add the thawed pearl onions and cook on low heat until they're warmed through. Whisk the cornstarch and water together and stir into the sauce. Cook, stirring often, until the sauce begins to thicken. Remove from the heat.