August 23, 2022
These slow-roasted lamb shanks are tender and full of flavor. Resist the temptation to check on them and just let them cook for the whole 3 1/2 hours.
INGREDIENTS & METHOD
Olive Oil
1 Yellow Onion, Roughly Chopped
2 Carrots, Roughly Chopped
1 Celery Rib, Roughly Chopped
3 Potatoes, Roughly Chopped
4 Garlic Cloves, Peeled & Crushed
2 Tbsps. Tomato Paste
2 Cups good red wine (I use Cabernet)
4 Cups chicken stock
1 Tbsp. whole fennel seeds
2 bay leaves
2 sprigs of rosemary (preferably fresh)
1 Tbsp. dried oregano
1 Tbsp. fresh thyme, chopped
Salt and pepper to taste
Generously salt and pepper lamb shanks. In a Dutch oven, brown lamb shanks in olive oil on all sides. Remove and set aside. Add onion, celery, carrots, potatoes, garlic and sauté for 3-5 minutes.
Add tomato paste, red wine, fennel, oregano, thyme, bay leaves, rosemary. Stir over low heat to combine.
Add lamb shanks to Dutch oven and make sure they are fully submerged.
Cover and bake at 350 for 3 1/2 hours.
Strain sauce into medium saucepan and reduce by 1/2 over medium-high heat, about 20 minutes.
Serve shanks over orzo and pour over sauce before serving.