Recipe by lazyme
This is our favorite recipe for lamb shanks. I always double the sauce because we love to have some over mashed potatoes. The sauce takes a while to make, so you can make it a day ahead if you like. From the Bijou Cafe, Sarasota FL, courtesy of Bon Appetit.
Top Review by Dr. Jenny
I made these lamb shanks for dinner two nights ago for DH, myself, and my aunt. We loved them and especially enjoyed the flavorful sauce! I actually used 4 lamb shanks and kept the rest of the proportions the same. This dish required very little prep and I was able to leave the shanks in the oven, go to my class, and then come back and it was almost ready. I used fresh rosemary and rioja wine. I served with Rita's Recipe #106251 as a side and it complimented nicely. As I was out of potatoes, we served the lamb over egg noodles. This worked, but I imagine mashed potatoes being even better. Thanks for a keeper.
- 2 tablespoons olive oil
- 6 (14 ounce) lamb shanks, trimmed
- 2 carrots, 1/4-inch diagonal slices
- 2 stalks celery, 1/4-inch diagonal slices
- 1 large onion, thinly sliced
- 3 garlic cloves, chopped
- 2 cups dry red wine
- 1 cup low sodium chicken broth, canned
- 1 cup canned beef broth
- 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
- 2 bay leaves
- 2 teaspoons cornstarch
- rosemary sprig, for garnish
Directions See How It's Made
- Preheat oven to 375ºF.
- Heat oil in heavy large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch. Transfer lamb to plate. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes. Add both broths, rosemary and bay leaves. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
- Transfer lamb shanks to platter. Tent with foil. Strain cooking liquid, reserving vegetables. Discard bay leaves. Return liquid to Dutch oven. Boil liquid until reduced to 1 1/2 cups, about 10 minutes. Mix remaining 1/4 cup wine with cornstarch until smooth. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Simmer lamb until heated through. Season to taste with salt and pepper. Arrange lamb and vegetables on platter. Spoon sauce over. Garnish with rosemary sprigs and serve.