Bistro-Style Lamb Shanks
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 4large or 8 small lamb shanks
- 1tablespoon chopped garlic
- ½cup diced onions
- ½cup diced carrots
- ½cup diced celery
- 1cup white wine
- 4cups veal, beef or chicken stock
- 1½cups tomato puree
- 2bay leaves
- 2sprigs fresh rosemary
- 1cup dry sherry
- 1tablespoon cornstarch
- Salt and freshly ground black pepper
- 1plum tomato, diced
- 2scallions, chopped
- 216-ounce cans cannellini beans, drained, or 2 cups mixed baby potatoes, onions and carrots, steamed or sauteed until tender, optional
- ¼cup chopped parsley leaves, for garnish
Nutritional analysis per serving (4 servings)
1165 calories; 76 grams fat; 26 grams saturated fat; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 72 grams protein; 2000 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large wide casserole over medium-high heat, and add olive oil. Add lamb shanks, and cook until well browned. Add garlic, onions, carrots and celery, and saute until vegetables are tender, about 3 minutes.
- Step 2
Add white wine, and stir bottom of pan. Add stock, tomato puree, bay leaves and a rosemary sprig. Cover, and simmer until meat is tender, 1½ to 2 hours.
- Step 3
Remove meat, and set aside. Raise heat, and boil broth until it reduces to about 3 cups. Reduce heat, and add sherry. Mix cornstarch with 1 tablespoon water to make a smooth paste. Add to sauce, and stir until thickened. Season with salt and pepper.
- Step 4
Heat oven to 350 degrees. Skim as much oil as possible from sauce. Return lamb shanks to sauce, and add tomato and scallions. If desired, add beans or cooked vegetables. Simmer in oven until reheated, about 15 minutes. Garnish with parsley and remaining rosemary.
Private Notes
Comments
Don't fool yourself that lamb shanks will give it up in under 4 hours. Put it in the slow cooker for 5-6 hours, pull the meat from the bones, add oven roasted veggies.
I followed the recipe, EXCEPT, i cooked the shanks in a Dutch oven with no lid in the oven at 300 F. The reduction in sauce afterwards did not take that long and I turned the shanks in the juices at least once. Very easy and wonderful recipe. I appreciate it.
Cooked on stove through Step 2. Meat was tasty but not tender enough. Refrigerated overnight and removed some of the fat. Following comments, cooked in slow cooker on high for 2 hours. Meat was very tender. Removed meat, put sauce back on stove, pureed the sauce with a stick blender. Proceeded with Step 3 and 4, adding Rancho Gordo Mayacoba beans. Delicious..
I cooked 2 good-sized lamb shanks long and slow (325 for about 3 hours) with all the ingredients through step 2. Cooled overnight and then decided to change course. Reduced sauce 'til it was thick, added pearl onions (microwaved for a minute) and sauteed mushrooms, seasoned with garlic salt, pepper, and fresh basil and served shanks and sauce over spaghetti. Wonderful, hearty dinner. Tomorrow rest of sauce over buffalo ravioli. Delicious!
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