CLASSIC BRAISED LAMB SHANKS

CLASSIC BRAISED LAMB SHANKS image

Yield 4 people

Number Of Ingredients 16

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2 tbsp vegetable oil
4 lamb shanks
2 tsp chopped rosemary
Salt and pepper
1 onion, chopped
2 cloves garlic, chopped
2 tbsp flour
1/2 cup red wine
3 cups beef stock
2 tbsp balsamic vinegar
1 tsp sugar
2 tbsp tomato paste
1 bay leaf
1 inch-wide strip orange peel
Salt and freshly ground black pepper
¼ cup chopped parsley

Steps:

Preheat oven to 300 F. Heat vegetable oil in large Dutch oven over medium-high heat. Sprinkle lamb shanks with 1 teaspoon rosemary and season with salt and pepper. Brown lamb shanks on all sides about 2 minutes per side or until a dark brown colour. Remove from pot. Turn heat to medium-low. Add onions and garlic and sauté until softened about 5 minutes. Sprinkle onions with flour and cook, stirring, for 2 minutes or until flour has browned slightly. Pour in red wine, bring to boil stirring. Add stock, balsamic vinegar, sugar, tomato paste, bay leaf, remaining teaspoon rosemary, and orange peel. Bring to boil again. Return shanks. Cover and bake for 1 hour. Turn lamb shanks in pan to braise the other side, return to oven and bake for 30 minutes longer. Remove lid and bake for another 30 minutes or until lamb is very tender and sauce is thick and rich. Remove bay leaf and orange peel before serving.