Lamb Shanks My Way

Submitted by Chef susan from San

"These are so good, your house will smell divine"

 

• Ready In: 2hrs 20mins
• Ingredients: 13
• Yields: 2 shanks
• Serves: 2

ingredients

• 2 large lamb shanks
• 1 medium onion
• 10 garlic whole cloves
• 2 celery ribs
• 1 cup baby carrots
• 1 tablespoon Dijon mustard
• 1 (10 ounce) can consomme
• 1 cup Burgundy wine
• 1 tablespoon maggi liquid seasoning
• corsre kosher salt
• fresh ground pepper
• 1 tablespoon Greek oregano
• 2 tablespoons olive oil

directions

1. heat oven to 350.
2. brown the shanks in oil in a frying pan.
3. place shanks in a roasting pan
4. spread mustard on shanks.
5. sprinkle on the oregano ,salt and pepper.
6. brown onions, carrots and celery.
7. add onions and celery to the roasting pan.
8. in the browing pan add the consomme and burgundy wine reduce by 1/3.
9. pour over the shanks along with garlic.
10. place in oven approx 2 1/2 hours.
11. turn shanks several times. adding more broth if needed.

Reviews

[lazyme]

Yummers! This was so simple and so tasty! I had to use a Country Dijon mustard as I was out of the regular stuff. The smell of the garlic and the burgundy was intoxicating and filled the kitchen! I did add a little bit of a cornstarch slurr at the end to thicken the sauce and it turned it very well. I served the veggies on the side with some garlic mashed potatoes. Nice comfort meal. Thanks Chef susan from Sandpoint Idaho for a nice new keeper. Made for Fall PAC 2009.

 

[I'mPat]

I transferred the cooked shanks and other ingredients to my La Chasseure cast iron pot and fitted with lid and cooked at 160C for 2 3/4 hours for fall of the bone shanks. I upped this to 3 serves and my shanks were about 500 grams each. I did use a merlot instead of a burgandy and had to use basil instead of oregano as that is what I had on hand. Served with mashed potato and crusty bread. I also gave the liquid in the pot (there wasn't a lot) a light blitz with the stick blender and served this over the shanks which provided some extra vegetables and was nice to mop up the juices with the crusty bread. I think you would need more liquid if you were doing in an open roasting pan. Thank you Chef susan from Sandpoint, Idaho, made for New Kid on the Block.