Recipe provided by | ALEXIS DEBOSCHNEK
Servings: 6
INGREDIENTS
6 American Lamb shanks
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, quartered
4 carrots, roughly chopped
6 cloves garlic, minced
2 teaspoons finely chopped rosemary
1 teaspoon finely chopped thyme
2 cups dry red wine
2 cups chopped tomatoes
1 bay leaf
4 cups beef or chicken stock
2 tablespoons sherry vinegar
1/2 cup parsley, to serve
1/2 cup cilantro, to serve
DIRECTIONS
1. Preheat oven to 325˚F.
2. On a cutting board, generously season the lamb shanks with salt and pepper on all sides.
3. Heat the oil in a large pot over medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown on each side, about 4 minutes
4. Transfer the lamb shanks to a plate.
5. Add the onions, and carrots to the pot and stir to combine. Cook for about 10 minutes, until softened. Season with salt and pepper.
6. Add the garlic, rosemary, and thyme and stir to combine. Cook until the garlic is fragrant and softened, about 2 minutes.
7. Add the red wine and scrape up any brown bits on the bottom of the pan and bring to a boil for 3 minutes, or until you can no longer smell the alcohol.
8. Add the tomatoes and stir to combine. Nestle the lamb shanks and bay leaf into the sauce. Add the beef stock and bring to a boil.
9. Place the lid on the pot and transfer to the oven. Braise for 2½ to 3 hours, or until the meat easily pulls apart from the bones.
10. Remove the lamb shanks and from the braising liquid and set in a bowl to reserve. Discard the bay leaf.
11. Bring the braising liquid to a boil over medium high heat and cook for 30 minutes, until reduced by half to three fourths.
12. Add the vinegar and continue to cook for 5 minutes.
13. Pour the sauce over the shanks. Serve topped with cilantro and parsley.