Braised Lamb Shanks

Pepo is the unsung hero of our kitchen - quietly and steadily perfecting a few very key recipes that are synonymous with comfort. I adore his pesto and he sure knows his way around pasta alla carbonara, not to mention Barcelona chicken and an infinite variety of all things grilled. But above all, one of the things he does best is braises - and my favorite is lamb shanks. They've become a New Year's tradition so I thought it only fitting to post this pic from our trip to Sea Ranch. Enjoy these over a bed of creamy polenta. So good!

Lamb Shanks in Red Wine

Serves 6

1 tablespoon olive oil

6 lamb shanks (3/4 to 1 pound each), trimmed of excess fat

2 medium onions, sliced thick

3 medium carrots, peeled and cut crosswise into 2-inch pieces

2 celery ribs, cut crosswise into 2-inch pieces

4 medium garlic cloves, peeled

2 tablespoons tomato paste

2 teaspoons minced fresh thyme leaves

2 teaspoons minced fresh rosemary leaves

2 cups dry red wine, such as Côtes du Rhône or Merlot

3 cups low-sodium chicken stock

Adjust oven rack to lower-middle position and heat to 350º. 

Season both sides of shanks generously with salt and freshly ground pepper. Heat oil in large heatproof Dutch over over medium-high heat until shimmering. Swirl to coat pan bottom with oil. Place 3 shanks in single layer in pan and cook, turning once, until nicely browned all over (about 7 minutes). Transfer shanks to plate and set aside. Brown remaining shanks and transfer to plate. 

Drain all but two tablespoons of fat from pot. Add onions, carrots, celery, garlic, tomato paste, thyme, rosemary and light sprinkling of salt. Cook until vegetables soften slightly (3 to 4 minutes). Add wine, then stock, stirring with wooden spoon to loosen browned bits on pan bottom. Bring liquid to simmer. Add shanks and season with salt and pepper.

Cover pot and transfer to oven. Braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned (about 30 minutes). Turn shanks and braise until other side is browned and meat is fall-off-the-bone tender (15 to 30 minutes longer).

Remove pot from oven and let shanks rest in sauce for at least 15 minutes. Carefully transfer shanks to individual plates. Arrange portion of vegetables around each shank. With large spoon or ladle, skim excess fat from braising liquid and season with salt and pepper to taste. (For a rich sauce, instead of serving sliced vegetables with shanks, pass them through a food mill along with braising liquid). Spoon sauce over shanks and serve.Spoon some of the braising liquid over each shank and serve immediately.