Slow Cooked Lamb Shanks in Tomato Sauce
Courtesy of Zimmysnook
6
15 minutes
190 minutes
Holiday
Join us on a holiday-inspired journey as we elevate the rich flavors of lamb shanks to new heights. Brace yourself for the ultimate indulgence as we lovingly braise these succulent lamb shanks in a velvety blend of red wine and fire-roasted tomatoes. It's not just a dish; it's a holiday gift to your taste buds!
Ingredients
- 6 lamb shanks 10-12 ounces per shank
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Freshly grated nutmeg a light dusting or ½ teaspoon ground nutmeg
- 2 tablespoon avocado oil
- 1 tablespoon olive oil
- 1 onion diced (approximately 1 cup)
- 1 large carrot peeled, large diced (approximately 1 cup)
- 2 celery stalks large diced (approximately 1 cup)
- 3 garlic cloves minced
- 1 scotch bonnet pepper whole with a small slice in the middle
- 2 cups red wine full bodied
- 2 cups chicken stock low sodium (or water)
- 28 oz can fire roasted crushed tomatoes or just crushed tomatoes
- 2 tablespoon tomato paste
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- 4 sprigs of thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
- 2 cinnamon sticks
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- Mashed potatoes
Fresh thyme leaves *optional
Fresh rosemary *optional
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Thomas Keller Insignia 6qt Rondeau
OvenBond Tri-ply Medium Sheet Pan
Thomas Keller Insignia Large Universal Lid
NanoBond Stockpot, 8-Quart
ProBond 11in TITUM® Nonstick Skillet
Directions
Preheat the oven to 350°F
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Pat the lamb shanks dry with paper towels, then season with paprika, salt, pepper, and nutmeg. Let sit for 30 minutes at room temperature.
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Heat a 6-quart Rondeau over medium-high heat. Add 2 tablespoons of avocado oil until it shimmers. Sear the lamb shanks in 2 batches until browned on all sides, about 5 minutes. Remove lamb onto a rack over a sheet pan and drain excess fat from the pot.
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Lower the heat to medium low. Add 1 tablespoon of olive oil into the same pot. Add the onion, cook for 3 minutes. Add the carrot, celery, garlic, and scotch bonnet pepper. Cook for 3 to 4 minutes until the onion is tender and sweet.
Add the red wine, chicken stock, crushed tomato, tomato paste, and herb bouquet. Stir to combine.
Place the browned lamb shanks into the sauce, so they are mostly submerged.
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Raise the heat to medium-high to bring the liquid to just a light bubble. Turn off the heat, cover, and transfer to the oven for 2 ½ hours.
Remove the lid, then return to the oven for another 30 minutes. Check to ensure lamb meat is very tender – if not, cover and cook for another 20 minutes. The goal is very tender meat that is still holding onto bone.
Remove lamb onto plate cover and keep warm. Remove herb bouquet and scotch bonnet pepper.
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Carefully pour the sauce into a high-speed blender and blend until silky smooth. Alternatively place in a narrower deep pot and use an immersion blender.
Taste, then season with salt and pepper as required.
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Serve over mashed potatoes with your favourite sides and a full-bodied red wine.
