Chef Angie’s Braised Lamb Shanks
In red wine sauce
(Serves family of four)
This flavorful dish will make a lamb lover out of you! Full of robust flavors that don’t fight against the under-used and misunderstood piece of meat, this dish will truly become a family favorite on the weekend or any day of the week.
What you need:
4 tbsp. extra virgin olive oil
One large onion (sliced thin)
6 cloves of garlic (sliced thin)
4 lamb shanks (ask your butcher to cut each shank in half)
1 tbsp. each: turmeric, paprika, lemon pepper, Italian dried herbs
1 tsp. sea salt
2 tbsp. tomato paste
2 cups dry red wine (one you can drink later)
2 cups vegetable or chicken stock (low sodium)
4/5 threads of saffron (optional)
2 springs of fresh thyme
Cooked rice or couscous for serving
What you do:
Preheat oven to 325 degrees Fahrenheit.
In a large heavy pot, add oil and onions. Cook until onions are tender (about 4 minutes).
Add the garlic and lamb shanks, seasoned generously with all spices.
Brown all sides over medium-high heat to give a nice color to the meat. (This may be done in batches — do not crowd the pan.)
Add the tomato paste and wine, making sure to scrap the bottom of the pot to incorporate any bits from the bottom.
Bring the pot to a quick boil, and then add the stock, saffron and thyme.
Place the pot in the 325-degree oven for about 2 ½ hours or until meat can be pulled with ease away from the bone. Adjust seasoning to your taste, and enjoy over rice or couscous!
