Recipe by Chef Art
I combined Bobby Flay's Lamb shanks from his Mesa Grill cookbook with another lamb marinade I found online. I read somewhere that lamb is best when marinated overnight, and this recipe is surely no exception to that rule - awesome!
- 4 lamb shanks
- 3 tablespoons olive oil
- kosher salt & freshly ground black pepper
- 1 large Spanish onion, coursely chopped
- 2 medium carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 cups dry red wine
- 6 sprigs fresh thyme
- 4 cups chicken broth
- 3 chiles de arbol
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup red wine vinegar
- 3 cups chianti wine (or other red wine)
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup orange juice
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 4 whole bay leaves
- 15 juniper berries
- 1 quart water
- salt & freshly ground black pepper, to taste
- 1⁄4 cup olive oil
Directions See How It's Made
- Place lamb shanks with all marinade ingredients in a large ziplock bag. Let sit in fridge overnight (24 hours before use).
- Preheat oven to 350.
- Brush olive oil on all sides of lamb shanks. Season shanks with salt and pepper.
- Heat a large oven proof roasting pan or dutch oven over HIGH heat. Add the shanks when the pot is hot and sear on all sides until golden brown, about 8-10 minutes (2 minutes per side). Remove shanks and set aside.
- In the same pot, add the onion, carrots, and celery to the pan, season with salt and pepper, and cook until lightly golden brown over HIGH heat, 4-5 minutes. Add the wine and cook until reduced by half, about 2-3 minutes. Add the thyme, stock, and lamb shanks and bring to a boil. Cover, place in the oven, and braise until the meat is tender, about 2 - 2.5 hours.
- Remove the shanks to a plate and tent loosely with foil. Stain the sauce through a finely meshed strainer and return liquid contents back to the pot and place over HIGH heat. Add the chiles (remove seeds unless you like a very spicy sauce) and brown sugar and cook, stirring occasionally, until reduced to sauce consistency (15-20 minutes - liquid should coat the back of a spoon). If after cooking down you would like a thicker sauce, mix flour with cold water in a measuring cup, then slowing whisk into sauce until reach desired consistency.
- Add the vinegar to the sauce and cook 1 minute over HIGH heat, season with salt and pepper to taste.
- Spoon the sauce over the lamb shanks. Recommend serving with a risotto milanese or polenta.