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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 6 lamb fore shanks (about 1 pound each) Coarse salt and freshly ground black pepper 1/2 cup olive oil 2 medium celery stalks, coarsely chopped 1 medium carrot, coarsely chopped 1 large onion, coarsely chopped 1/2 cup tomato paste 2 cups red wine 1 cup white wine 5 sprigs fresh thyme 1 dried bay leaf 1 tablespoon whole black peppercorns 3 anchovy fillets 1 whole head garlic, cut in half 1/3 cup white vinegar 1 teaspoon sugar 2 cups Tom Valenti’s Veal Stock, or 1 cup demi-glace 2 cups Tom Valenti’s Chicken Stock Tom Valenti’s Soft Polenta

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 6 lamb fore shanks (about 1 pound each) Coarse salt and freshly ground black pepper 1/2 cup olive oil 2 medium celery stalks, coarsely chopped 1 medium carrot, coarsely chopped 1 large onion, coarsely chopped 1/2 cup tomato paste 2 cups red wine 1 cup white wine 5 sprigs fresh thyme 1 dried bay leaf 1 tablespoon whole black peppercorns 3 anchovy fillets 1 whole head garlic, cut in half 1/3 cup white vinegar 1 teaspoon sugar 2 cups Tom Valenti’s Veal Stock, or 1 cup demi-glace 2 cups Tom Valenti’s Chicken Stock Tom Valenti’s Soft Polenta

Directions

Preheat the oven to 325 degrees. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Season with salt and pepper; set aside.

Heat oil in a large heavy pot over medium-high heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.

Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, anchovies, garlic, vinegar, and sugar. Increase heat to high, and bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add veal and chicken stocks.

Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 2 1/2 to 3 hours more.

Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Spoon some polenta onto a serving plate. Top with a lamb shank. Spoon sauce around plate and serve immediately.

Reviews

 Add Rating & Review     5 Ratings   5 star values:        4    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        1

Reviews

Add Rating & Review     5 Ratings   5 star values:        4    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        1

Add Rating & Review

5 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

5 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

5 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

  • 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

    All Reviews for Braised Lamb Shanks with Tom

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Lamb Shanks with Tom

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest