Ingredients
The following ingredients have 4 Servings
- 5 lbs lamb shanks ((I had 5))
- 2 tbsp ghee (or other desired cooking fat)
- 1 medium yellow onion (chopped (I had 2 cups))
- 4 small carrots (chopped (I had 1.5 cups))
- 4 small yellow potatoes (chopped (I had 2 cups))
- 2 large garlic cloves (minced (I had 1.5tbsp))
- 14.5 ounce can petite diced tomatoes (*)
- 2 cups red wine (**)
- 2 cups beef stock ((or broth))
- 2 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 1 bay leaf
- kosher salt
Instruction
- Pat the lamb shanks dry with a paper towel to remove excess moisture. This will give us better browning when we sear.
- Season the outside of the meat all over with kosher salt. I usually season by eye, but I recommend about two teaspoons if you are not sure what amount you need.
- Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the shanks to a plate.
- Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt. Saute for about 10 minutes, until slightly softened, then add the garlic. Cook for 1 minute until the garlic smells fragrant.
- Add the seared shanks back to the pan, then add the tomatoes, wine, beef stock, rosemary, thyme, and bay leaf (I tie the herbs together with twine for easy removal of the stems later, but this doesn't matter too much). Bring to a boil over high heat, then reduce to a simmer over medium low.
- Cover the pan tightly with a lid, and simmer for 2 hours.
- Flip the lamb shanks over, then simmer for 1 hour longer, uncovered.
- Remove the tied herbs. The dish is now ready to eat, if you are pleased with the consistency of the sauce. Personally, I like to reduce it further. To do so, remove the meat temporarily to a plate, then boil the sauce for 10 minutes, until thickened. Return the lamb shanks to the pan, toss to coat in the sauce, then serve. I love serving it with Rice Pilaf. Enjoy!
