LAMB SHANKS

Lamb Shanks image

Provided by Molly O'Neill

Time 3h30m

Yield Four servings

Number Of Ingredients 16

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Ingredients

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup red wine
3 ribs celery, and cut into large dice
3 carrots, peeled and cut into large dice
2 anchovy fillets
2 cups tomato puree
2 cups chicken broth, homemade or low-sodium canned
1 bay leaf
1 tablespoon fresh thyme leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 cup minced parsley leaves

Steps:

Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 31 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 970 milligrams, Sugar 12 grams, TransFat 0 grams