Peninsula Lamb Shanks
Submitted by murphy,s
Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.
YIELD
6 ServingsPREP
20 minCOOK
2 hrsREADY
2 hrsLamb shanks are one of those cuts that reward patience. Tough and sinewy when raw, they transform into fall-off-the-bone, silky meat after a long, slow braise. These get browned hard in a Dutch oven first for deep color and flavor, then simmered in a flour-thickened broth for over two hours until the connective tissue melts into the sauce.
Browning the flour in the pan drippings after removing the shanks creates a roux that thickens the braising liquid into a proper gravy from the start. As the shanks simmer, they release collagen and gelatin into that gravy, making it progressively richer and more unctuous with each passing hour.
The vegetables arrive in stages, and that’s deliberate. Onion and garlic go in at the beginning for deep, slow-cooked sweetness. Celery gets 10 minutes at the end so it softens but keeps some bite. Fresh tomato wedges and parsley go in last for just 5 minutes, adding brightness and acidity that lifts the whole dish.
Pro Tips
- Brown the shanks on all sides, not just the flat faces. The fond (brown bits) left in the pan is where most of the flavor lives.
- Keep the simmer low. A rolling boil toughens the exterior of the meat before the interior has time to break down.
- The shanks are done when the meat pulls easily from the bone with a fork. If it resists, give it another 15 minutes.
- Skim any fat from the surface of the braising liquid before adding the final vegetables.
Variations
- Add a cup of red wine to the broth for a deeper, more complex sauce.
- Stir in a can of white beans during the last 15 minutes for a heartier, one-pot meal.
Ingredients
Directions
Sprinkle the lamb shanks with salt and pepper.
Heat oil in a dutch oven.
Add shanks and brown on all sides.
Remove shanks and set aside.
Stir flour into oil and brown lightly.
Blend in the broth and 1 ¾ cup water gradually and bring to boiling point. Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender. Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 min. Add tomatoes and parsley and cook for 5 min longer. Spoon over shanks.
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