Braised Lamb Shanks With Vegetables

Slow cooking. In this world of fast and fresh, we need to remember that a slow cooked meal is a totally different eating experience. Slow cooked foods are especially good in the winter months when it’s cold and dark for many hours a day. This is the basis of comfort food.

This recipe is reminiscent of osso Bucco but made with lamb shanks versus veal. The goal is for the meat to get so tender it almost falls off of the bone. We have made versions of this for years and always have it a couple of times in the winter months.

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Start with a good hunk of pancetta. This can be purchased at the deli counter, asking to have it sliced thick. Thick cut bacon also works very well.

Chop the onion, celery and carrots all into chunks.

After chopping, it’s time to prep the meat. Fresh herbs can be used, such as fresh thyme or rosemary, but since they are not always available during the winter months, the dried version works fine too.

Mix all together in a small bowl.

Rub all over the lamb shanks.

Be sure that the rub is on all sides. Let it sit for about 30 minutes for herb flavor to permeate the meat.

Cook the Pancetta.

While the lamb sits with the herb mixture on it, heat a bit of olive oil in the Dutch oven. Add the pancetta chunks and brown evenly on all sides. Once the pancetta (or bacon) is slightly crispy remove to a paper towel lined plate. Set aside.

In the same Dutch oven, add the lamb shanks, one at a time. Brown on all sides, turning often.

Once the lamb is fully browned, remove from the Dutch oven and set aside.

Peel one whole lemon

The lemon rind adds brightness to the flavor of the braised dish. Try to get the entire peel in one piece if possible.

In the empty Dutch oven, that should still be hot, add the onions, carrots and celery all at once. Stir, softening the veggies a bit for about 10 minutes. Add the cooked pancetta back to the vegetable mixture. Finally add the lemon peel and a dried bay leaf.

Add the wine to the veggie mixture, pushing the veggies aside with a wooden spoon. Scrape up any of the brown bits.

Add the lamb shanks back into the Dutch oven. Cover and let it cook slowly in the oven.

Ready to go.

Cover and let it cook slowly in the oven. It should cook for about 1 1/2 hours. Once it comes out of the oven, it will cook uncovered for another 30 minutes or so, to reduce the liquid slightly.

Just before the lamb comes out of the oven, make the gremolata. This is a step that can be skipped, but it does really add depth to all the flavors from the slow cooked dish.

Slow cooked and worth the wait. Mashed potatoes are perfect with this dish, for the best comfort food meal of the winter.

Yield: 4

Author: Steve Hipskind

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Braised Lamb Shanks with Vegetables

Slow cooked lamb shanks, with lots of vegetables, creates a delicious meal, great for a cold day. This dish is reminiscent of an Osso Bucco, but made with lamb.

Ingredients

Lamb Rub

• 4 large lamb shanks
• 2 teaspoons salt
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon black pepper
• 1/2 teaspoons ground coriander

Braised Lamb

• 3 tablespoons olive oil
• 6 oz. pancetta, diced into cubes
• 1 whole onion, chopped
• 3 carrots, peeled and chopped
• 4 celery stalks, chopped
• 6 cloves, garlic, chopped
• 1 small can tomato paste
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 lemon peel, intact if possible
• 2 cups white wine
• 2 15 oz cans tomatoes, diced (fire roasted works well)
• 2 cups beef broth
• Salt and pepper to taste

Gremolata

• 3 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon peel
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Mix the lamb rub herbs together in a bowl. Rub all over the lamb. Let stand for 30-60 minutes.
2. Preheat the oven to 350 degrees.
3. In a Dutch oven, heat the 3 tablespoons olive oil until shimmering. Add the pancetta and cook until crispy, browned on all sides. Remove the pancetta to a paper towel lined plate. Set aside.
4. In the same Dutch oven, add the lamb shanks. Cook slowly, over medium heat, turning often until browned on all sides. Remove the shanks to another plate. Keep warm.
5. Add the carrots, celery and onion to the warm Dutch oven, still over medium heat. Cook for about 10 minutes, stirring often until the vegetables are soft.
6. Mix in the garlic and cook for one more minute. Do not burn. Add the pancetta to the vegetables.
7. Add the thyme, lemon peel and bay leaves, stir all together.
8. Add the can of tomato paste, incorporating into all of the vegetables. Let simmer for a minute or two.
9. Add the white wine, stirring and scrapping up the brown bits on the bottom. When all the vegetables, tomato paste and wine are fully incorporated, reduce heat slightly. Let it simmer for 10 minutes, covered.
10. Next, add the tomatoes to the Dutch oven. Stir.
11. Return the lamb to the Dutch oven. Cover and place in the pre-heated oven. Cook for about 1 1/2 hours.
12. Remove the Dutch oven from the oven and place on the stovetop. Using a spoon, scrape off the fat layer from the top. Turn up the heat on the stove to medium high. Simmer, uncovered for about 30 minutes until the sauce thickens and reduces. Remove the bay leaves and lemon peel. Season with salt and pepper as desired. The lamb should be fork tender. Cover and keep warm until ready to serve.
13. Make the gremolata by mixing the parsley, grated lemon peel and pepper in a small bowl.
14. To serve, remove the lamb shanks to a shallow bowl or serving platter. Spoon a bit a the vegetables over the lamb. Sprinkle the gremolata on top. Serve the remaining vegetables in a gravy boat on the side. (Mashed potatoes, goes great with this dish, spooning the veggies over the top). Enjoy!