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What better way to celebrate the holidays than with these delicious Braised Lamb Shanks! This dish is easier than it sounds as you are preparing both the main course and starch side at the same time. Simply put together some sautéed green beans or a simple salad and the meal is complete! Thank you Chef David of Hartman’s Fine Kosher Foods for another winner!
6 large lamb shanks (they will shrink up to 40% after cooking)
3 tablespoons oil
2 tablespoons Tuscanini Tomato Paste
1 large onion, 1-centimeter dice
3 stalks celery, 1-centimeter dice
2 medium carrots, 1-centimeter dice
1 litre beef stock
2 cups Baron Herzog Cabernet Sauvignon or other dry red wine
1/2 bunch thyme
2 bay leaves
3 cups baby potatoes
1 cup fresh peas (during off season, substitute with frozen peas)
kosher salt
black pepper
1 tablespoon rosemary, cleaned and finely chopped
2 tablespoons parsley, cleaned and finely chopped
1 teaspoon finely chopped garlic or 1 cube Gefen Frozen Garlic
zest of 1 lemon
4 tablespoons olive oil, your best kind
pinch of Haddar Kosher Salt
pinch of pepper
Season the lamb shanks generously on all sides. Pour oil into preheated oven-proof pot with a wide base. Patiently sear lamb shanks on all sides on medium-high heat. Avoid overcrowding pan and do them in batches if necessary. Place seared shanks onto plate and set aside.
Add to the same pot the onions, celery and carrots. Scrape the browned bits at the bottom of the pot with a wooden spoon while mixing the vegetables to caramelize and sweat (approximately five minutes). Add tomato paste and stir well with vegetables until evenly distributed.
Add the red wine, thyme, and bay leaves. Bring to a vigorous boil and allow to reduce by half (15 minutes). Add the beef stock, pre-seared lamb shanks, and potatoes to the pot and allow liquid to return to a boil.
Cover well with fitted lid or foil and place into a preheated oven at 350 degrees Fahrenheit for two hours.
Remove the pot from the oven and stir in the peas right before serving. Carefully arrange lamb, potatoes and vegetables onto platter. Allow remaining liquid to boil over high heat and reduce by more than half. You should have a syrupy texture to your sauce. Strain and pour over arranged platter and serve.
Make the Gremolata: Mix the ingredients and let stand for 10 minutes to infuse the oil.
Garnish lamb shanks with some more fresh peas and serve with the Italian Gremolata.
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