CITRUS-BRAISED LAMB SHANKS

Citrus-Braised Lamb Shanks image

Provided by Aleksandra Crapanzano

Time 3h

Yield Serves 4

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 carrot, finely diced
1 onion, finely diced
2 celery ribs, finely diced
3 sprigs thyme
2 bay leaves
2 garlic cloves, chopped
1 tablespoon tomato paste
1 1/2 cups white wine
1 cup chicken broth
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 orange
4 12-ounce New Zealand lamb shanks
Salt and freshly ground black pepper
Chopped parsley, for garnishing

Steps:

Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.

Nutrition Facts : @context http, Calories 803, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 1439 milligrams, Sugar 8 grams