These lamb shanks are marinated, then slow-cooked in a delicious herb and wine sauce. The result is tender, fall off the bone meat. Serve over mashed potatoes or creamy polenta.
Makes: 4 Servings
Ingredients:
For the Marinade:
1/4 cup olive oil
5 cloves garlic, peeled and smashed lightly
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 teaspoon red pepper flakes
5 sprigs of fresh thyme
1 bay leaf
4 whole cloves
For the Meat:
4 lamb shanks
2 cups beef or vegetable stock
1 cup red wine
1 tbsp. butter, cold
Directions:
- In a small bowl, combine all the marinade ingredients. Pour marinade into a sealable bag with the lamb shanks. Massage the marinade around the lamb shanks to coat. Refrigerate overnight.
- Preheat the oven to 300⁰F.
- Place the lamb shanks and all the herbs from the marinade in a roasting pan or Dutch Oven. Pour the stock and the wine over the shanks. Cover the pan with lid or aluminum foil, and cook for about 2 ½ hours, or until the meat is tender when pierced with a fork.
- Transfer the lamb shanks to a serving platter.
- Strain the liquid from the roasting pan; discarding anything left in the strainer. Transfer the strained sauce to a saucepan, and bring to a simmer. Skim the fat from the top, and continue to cook; reducing the sauce by half. Remove from heat, whisk in the cold butter, and serve the wine and herb sauce over the lamb shanks.
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