Lamb Shanks

Name: Lamb Shanks
Ingredients: 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

16 ingredients

15 steps

Ingredients

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

Directions

1

Heat the oil in a heavy-bottom saucepan.
2

Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side.
3

Remove and set aside.
4

Add the onion and the garlic.
5

Saute until the onions are translucent, about 5 minutes.
6

Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
7

Add the remaining ingredients, except the parsley.
8

Stir to combine.
9

Return the shanks to the saucepan.
10

Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours.
11

Remove the bay leaf.
12

Season to taste with salt and pepper.
13

Divide the shanks among 4 plates.
14

Ladle the sauce over each shank.
15

Garnish with parsley and serve immediately with white bean puree (recipe below).