Recipe: Lamb Shank
DAN BARBER'S LAMB SHANKS
Makes 4 servings
4 lamb shanks Order Now
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. vegetable oil
1 large onion , chopped
2 carrots , peeled and chopped
1 celery stalk , chopped
3 cloves garlic , smashed
1.5 cups red wine
1/4 cup red wine vinegar
1.5 quarts chicken broth or DeBragga's glace de veau with water
1 bay leaf
1 small fresh rosemary sprig
3 fresh thyme sprigs
Preheat oven to 350°. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole over medium-high heat. Add lamb and cook until browned on all sides, 6 minutes. Remove from pan and set aside. Reduce heat to medium.
Add onion, carrots, celery, and garlic to casserole; cook until golden, about 10 minutes. Increase heat to high.
Add red wine and vinegar. Bring to a boil over medium-high heat and cook until reduced by two thirds, about 5 minutes.
Add broth and lamb to casserole; bring to a boil, then reduce to simmer (2 to 3 minutes). Meanwhile, tie together bay leaf,
rosemary, and thyme with kitchen string; add to casserole. Cover and bake 1 to 1 1/4 hours, or until lamb is tender.
Remove lamb from casserole. Strain out vegetables and discard them, saving the liquid. Return liquid to casserole,
bring to a boil over medium-high heat, and cook until reduced to 1 cup- about 20 minutes.
Return lamb to the reduced braising liquid and keep warm until serving. To serve, spoon sauce over lamb.