Braised Lamb Shanks

Braised Lamb Shanks
Serves 2

I love lamb shanks. Lamb naturally is warm and slightly gamey, which for me reminds me of winter, getting cozy and eating something delicious. It’s often paired with “warm” spices such as cumin, cinnamon, clove, white pepper, etc., not to mention red wine. These are stupidly simple and look elegant beyond belief. Enjoy, xo.

2 lamb shanks, room temperature
Salt
Pepper
All-purpose flour
Extra virgin olive oil
1 onion, chopped
3 carrots, peeled and chopped (I like large pieces)
1 head garlic, cloves smashed, don’t go nuts
2-3 tablespoons tomato paste
½ bottle dry red wine
1 15-oz. can cherry tomatoes (if you can find, otherwise use any canned tomatoes)
1 bunch thyme
Splash of sherry, red wine or sherry vinegar
2-3 tablespoons butter
Mashed or roasted potatoes, for serving

Preheat oven to 325° F. Season shanks well with salt and pepper and then coat in all-purpose flour. Heat a few glugs of olive oil over medium-high heat in a large high-sided oven-proof pan or dutch oven. Sear shanks on each side, 3-4 minutes per side. Remove from pan and place on a plate.

Sauté onion, carrots and garlic in lamb bits and extra fat until slightly translucent. Stir in and “toast” tomato paste for a minute or two and then add wine. Allow the wine to come up to a strong simmer and reduce to about half its original liquid, this will take a few minutes. Stir in tomatoes and add thyme. Then add meat back to the pan. Cover and place in the over 1 ½ to 2 hours, or until tender and meat pulls away from the bone.

Remove meat from pan and place pan back on the stovetop over medium heat. Simmer liquid until slightly thicken (if it’s not already) stir in sherry or vinegar and butter until slightly glossy and spoon over meat.

I like to serve potatoes under to sop up extra saucy meat. Cheers!