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Categories:
vegetable oil lamb shanks onion garlic red wine celery carrots anchovy tomato puree chicken broth bay leaf thyme whole black peppercorns salt freshly ground pepper parsley
Viewed: 53 - Published at: a year agoIngredients
- 1 tablespoon vegetable oil
- 4 lamb shanks, 1/2 pound each
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup red wine
- 3 ribs celery, and cut into large dice
- 3 carrots, peeled and cut into large dice
- 2 anchovy fillets
- 2 cups tomato puree
- 2 cups chicken broth, homemade or low-sodium canned
- 1 bay leaf
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1 cup minced parsley leaves
Method
- Heat the oil in a heavy-bottom saucepan.
- Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side.
- Remove and set aside.
- Add the onion and the garlic.
- Saute until the onions are translucent, about 5 minutes.
- Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
- Add the remaining ingredients, except the parsley.
- Stir to combine.
- Return the shanks to the saucepan.
- Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours.
- Remove the bay leaf.
- Season to taste with salt and pepper.
- Divide the shanks among 4 plates.
- Ladle the sauce over each shank.
- Garnish with parsley and serve immediately with white bean puree (recipe below).
