Braised Lamb Shanks with Winter Veggies

• PREP - 10 MINUTES

• COOK - 4 HOURS

• SERVES - 6

 

DIRECTIONS

     In a very large, ovenproof casserole, heat grapeseed oil to medium temperature. Flour lamb shanks, and season liberally with salt and pepper. Sauté shanks until golden brown on all sides. Remove shanks and set aside.

 

     Heat oven to 300°F.

 

     Add carrot, onion, celery, turnip, and garlic to casserole. Sauté mixture (mirepoix) for 5 minutes. Add wine, tomato puree, 1 quart of the veal stock, and the herb bundle. Return lamb to casserole, add stock to cover lamb, and bring to a simmer.

 

     Place casserole in oven and simmer until shank meat pulls away from the bones—about 3-1/2 hours. (During cooking, add stock to keep meat submerged.) Remove shanks and keep warm. Remove herb bundle and discard.

 

      Place cooled braising liquid and mirepoix in a blender and puree. Pour sauce through a fine-mesh strainer. Serve shanks with sauce ladled over the top.

 

      Note: Leftover sauce makes an excellent base for a bean and vegetable soup

 

      Chef’s recommendation: Pinot Noir Talley or other smoky red wine that is rich in fruit