April’s Recipe Chef Gason’s Easter Lamb Shanks

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 4 – 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti
  • 14 oz (tomato puree or tomato sauce)
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 2 bay leaves
  • Salt and pepper to season

INSTRUCTIONS

OVEN METHOD:

  • Preheat oven to 350°F.
  • Wash and pat dry lamb shanks with paper towel.
  • Heat 1 tablespoon of olive oil in a heavy pot over medium-high heat .
  • Sear two shanks in the hot oil until browned on all sides, then repeat with remaining 2-4 shanks.
  • Transfer to a plate and set aside.
  • Sauté the carrots and diced onions in the pan juices until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  • Return the shanks back into the pot; season with salt and pepper to taste and sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  • Add stock, wine, puree, tomato paste, bouillon and herbs the bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and cook for 2 1/2 hours and allow the meat to simmer slowly.
  • Gently transfer the shanks onto a plate; tent to keep warm.
  • Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
  • You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
    *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  • Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  • Garnish with parsley and serve with mashed potatoes, rice or pasta.