Jinx-Proof Braised Lamb Shanks
Description
In this recipe, jinx-proof braised lamb shanks are cooked low and slow in an aromatic, deep-flavored broth to become fall-off-the-bone tender and delish.
Ingredients
•
5 1/2 pounds lamb shanks
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2 tablespoons olive oil
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salt and freshly ground black pepper to taste
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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1 tablespoon butter
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1 onion, diced
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1 rib celery, diced
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1 large carrot, diced
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1 1/2 tablespoons all-purpose flour
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4 cloves garlic, minced
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1/2 cup red wine
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1 cup chicken broth
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1 cup water
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1 tablespoon balsamic vinegar
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1/8 teaspoon ground cinnamon
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1 teaspoon minced fresh rosemary leaves
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Place lamb shanks in a roasting pan. Drizzle with oil; season generously with salt and black pepper. Sprinkle with 1/2 teaspoon dried rosemary and thyme.
3
Roast in the preheated oven until lamb shanks are brown, about 30 minutes.
4
Reduce the oven temperature to 325 degrees F (165 degrees C).
5
Melt butter in a saucepan over medium-high heat. Add onion, celery, and carrot; cook until onion is browned, about 10 minutes. Stir in flour until combined. Add garlic; cook, 1 minute. Stir in wine, scraping up the brown bits of food off the bottom of the pan with a wooden spoon. Stir in broth, water, vinegar, and cinnamon; pour over lamb shanks.
6
Cover the roasting pan with aluminum foil, sealing it loosely so sauce can reduce slightly as it cooks.
7
Bake lamb shanks in the preheated oven for 1 hour. Flip lamb shanks; place foil back on pan. Continue baking until lamb shanks are fork-tender, about 1 hour more. Transfer lamb shanks to a large bowl, cover with foil, and rest for 10 minutes.
8
Meanwhile, transfer braising liquid to a saucepan over high heat; boil for 10 minutes, skimming fat as it reduces and slightly thickens. Stir in 1 teaspoon minced fresh rosemary; taste and adjust seasonings. Serve lamb shanks with sauce.