Lamb shanks are an intimidating cut to work with. The meat itself has to be well seasoned and can be challenging to nail the texture. To make things easier for myself, I slow braised them to keep them tender through the cooking process. Braising also brought the shank bones into the gravy, which are sought after for stocks & soups, adding more flavor and reducing waste.
Inspiration: Food & Wine
Ingredients
Tomato Sauce:
1 tbsp extra-virgin olive oil
5 Roma tomatoes
Salt, pepper, and oregano, to taste
Lamb:
4 lamb shanks
Kosher salt
Freshly ground black pepper
2 tbsp extra-virgin olive oil
4 tbsp butter, divided
1 onion, chopped
2 medium carrots, peeled and finely chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cup low-sodium chicken stock
3 sprigs rosemary
1 cup red wine
Mashed potatoes, for serving
Mashed Potatoes:
5 russet potatoes, washed and cubed
3 garlic cloves, crushed
Salt, to taste
8 oz Brie
1/3 cup chicken stock
Freshly ground black pepper
Preparation
First, prepare the tomato sauce. Chop tomatoes into large chunks and add to medium pan with olive oil. Heat over medium heat until tomatoes begin to soften. Use a wooden spoon to press the tomatoes and break them down, releasing the flesh and allowing it to simmer. Add salt, pepper, and oregano, and let liquid reduce by about half. Remove from heat.
Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
While you are waiting for the lamb to cook, prepare the potatoes. Add potatoes and garlic to a medium pot and cover with cold water. Bring water to a boil and remove lid. Add salt, and maintain boil until potatoes are tender, about 15 minutes. Drain liquid and return potatoes and garlic to pot. Stir in Brie and stock, and season with salt and pepper. Cover and set aside.
Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
Serve lamb with mashed potatoes and spoon sauce on top.
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