Ingredients:
- 4 Tablespoons Olive oil
- 200 gm Onions, sliced
- 150 gm Carrot, sliced
- 150 gm Celery sliced
- 5 large Shallots, sliced (about 1 cup)
- 2 tablespoons Chopped fresh rosemary or 2 teaspoons dried
- 4 no’s Lamb shanks
- 30gm All purpose flour
- 2 1/2 cups Dry red wine
- 2 1/2 cups Beef broth
- 1 1/2 Tablespoons tomato paste
- 2pcs Bay leaves
Method:
- Heat 2 tablespoons olive oil in a heavy large roasting pan over a medium-high heat. Add the sliced onions, carrot, celery, shallots and sauté until brown, about 20 minutes. Mix in the 2 tablespoons chopped rosemary and remove from the heat.
- Sprinkle the lamb shanks with salt and pepper and coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, fry the lamb shanks in a skillet and cook until brown on both sides, about 10 minutes per batch.
- Using tongs, transfer the lamb shanks to a plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into the roasting pan with the onion mixture. Add remaining 1 1/2 cups red wine, beef broth, tomato paste and 2 bay leaves to the roasting pan. Bring to boil, stirring until tomato paste dissolves. Add the lamb shanks, turning to coat with liquid.
- Bring mixture to slow simmer, cover, put inside oven and cooked until lamb is tender, turning lamb shanks occasionally, about 1 1/2 hours.
- Take out from oven, transfer the lamb into plate and while the liquid continue simmer on a pan till it’s reduced to sauce consistency, about 30 minutes. Season it with salt and pepper. Strain the liquid and serve with the lamb shanks.
Notes:
Chef Bob has yet again delivered a lovely and easy to make dish that will keep you all warm during a chilly spring evening. He has garnished it with mashed potatoes, grilled vegetable s and fresh rosemary.
You can find a step by step method to make fantastic mashed potatoes under the cooking techniques section of our blog.
Happy Cooking!
[...] This post was mentioned on Twitter by Tony Mack, Michael Saxon. Michael Saxon said: New blog post donated by Chef Bob; http://chefstales.com/2010/05/22/braised-lamb-shanks/ [...]