Braised Lamb Shanks with Rosemary & Garlic
Lamb shanks are great for braising because they produce a markedly flavorful sauce with minimal liquid added. Slow cooking also points up the meat’s complex undertones.
Ingredients
2 medium lamb shanks, well-dried and at room temperature
Olive oil
8 to 10 garlic cloves
1 to 2 tsp. minced fresh rosemary
½ cup dry red wine
Directions
Heat a heavy pot over medium-high flame a few minutes. Generously salt and pepper the lamb. Film bottom of pot with olive oil. Add shanks and brown deeply on all sides.
Reduce heat to very low, add garlic cloves and rosemary, tent the meat with foil and cover pot tightly.
Cook shanks gently until very tender, about 2 hours, give or take. Check pot occasionally to be sure the simmer is a very slow one, adjusting heat if necessary; also, turn the shanks occasionally, and, if the juices begin to evaporate, add a few tablespoons water.
When meat is done, transfer it to a platter. Let pan juices rest at least 10 minutes, then spoon off fat.
Raise heat to medium; stir in wine, scraping up tasty bits from bottom. Mash the garlic cloves into the liquid and let it reduce until lightly thickened.
Return meat to pot to reheat, turning the shanks to coat them with sauce. Serve with mashed potatoes.
Suggestions
If you're unable to find lamb at your local store, check out Local Harvest and search using your zip code to find direct-sale farms near you.
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