Braised Lamb Shank
Tender and aromatic braised lamb shank is a wonderful dish for the spring holidays.
Servings: 4
Ingredients
- 4 lamb shanks
- 1 tablespoon extra virgin olive oil
- 3 medium shallots finely diced (1 onion may be substituted)
- 2 carrots finely diced
- 2 ribs celery finely diced
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 1/3 cup balsamic vinegar
- 3 cups beef or chicken stock
- 2 bay leaves
- 2 teaspoons chopped fresh thyme leaves plus more for serving
- 1 teaspoon chopped fresh rosemary
- 1 strip lemon zest removed using a vegetable peeler
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- Polenta or mashed potatoes for serving
Instructions
- Preheat the oven to 350°F. Season the lamb shanks evenly on all sides with salt and pepper.4 lamb shanks
- Heat the oil in a large dutch oven or oven-safe pot set over medium-high heat. Working in batches if needed, sear the shanks for about 8 minutes total, turning to brown all sides. Transfer to a plate and set aside.1 tablespoon extra virgin olive oil
- Reduce the heat to medium. Add the shallots, carrots, and celery to the pot and cook, stirring occasionally, for 3-5 minutes, until softened. Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant.3 medium shallots, 2 carrots, 2 ribs celery, 4 cloves garlic
- Stir in the tomato paste and cook for 2-3 minutes, scraping the bottom of the pot and allowing the paste to darken slightly.3 tablespoons tomato paste
- Pour in the balsamic vinegar and stir to deglaze the pot. Add the stock, bay leaves, thyme, rosemary, lemon zest, salt, and pepper, then bring to a gentle simmer.1/3 cup balsamic vinegar, 3 cups beef or chicken stock, 2 bay leaves, 2 teaspoons chopped fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1 strip lemon zest, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Return the lamb shanks to the pot, nestling them into the liquid and spooning some of the sauce over the top. Cover with a lid and transfer to the oven. Cook for 1 1/2 hours.
- Remove the lid, turn the shanks, and return the pot to the oven uncovered. Continue cooking for about 1 hour, until the meat is very tender and beginning to pull away from the bone and the sauce has thickened slightly.
- Serve the lamb shanks over warm polenta with plenty of sauce spooned over the top. Sprinkle with fresh thyme.Polenta or mashed potatoes
Notes
- Use a vegetable peeler to create the strip of zest, rather than grating with a microplane.
- Nutrition information does not include polenta.
