LAMB FORESHANKS

LAMB FORESHANKS image

Yield 6 6

Number Of Ingredients 17

6 lamb foreshanks, trimmed by butcher (see below)
salt and freshly ground black pepper, to taste
¾ cup olive oil
2 ribs celery, cut to large bite chunks
2 large carrots roughly cut to large bite chucks
or 2 cups whole baby carrots
1 large yellow onion, roughly chopped
½ cup tomato paste
1 tbsp. whole black peppercorns
5 sprigs thyme
1 bay leaf
1 head garlic, halved crosswise
2 cups red wine
1 cup white wine
⅓ cup white/red wine vinegar
1 tsp. sugar
4 cups chicken stock/broth

Steps:

Heat oven to 325° Using a paring knife, cut each shank to the bone 1″ from the narrow end to help expose the bone while cooking, if butcher has not done for you Salt and pepper, and set aside. Heat ¼ cup oil in a 6-qt. saucepan over medium-high heat. Add celery, carrot, and onion, and cook, stirring, until very soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add peppercorns, thyme, bay leaf, and garlic, and cook, stirring, for 3 minutes more. Add both wines, vinegar, and sugar, and bring to a boil; reduce heat to medium-low, add stock, and keep stock mixture warm. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer shanks to a large roasting pan, and pour stock mixture over and around shanks. Cover with foil, and bake in oven for 1 hour. Remove foil, and continue cooking, turning shanks every half hour, until tender and caramelized, about 3 hours. Wonderful with an island of mashed potatoes surrounded by a sea of the sauce, meat will be fall of the bone tender so no steak knife required. .