Piernas de cordero cocinadas a fuego lento en salsa de tomate

Name: Slow Cooked Lamb Shanks in Tomato Sauce
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 6
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; 4 sprigs of thyme; 2 sprigs fresh rosemary; 2 dried bay leaves; 2 cinnamon sticks; Mashed potatoes; Fresh thyme leaves *optional; Fresh rosemary *optional; 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

Slow Cooked Lamb Shanks in Tomato Sauce

Courtesy of Zimmysnook

Rated 4.3 stars by 6 users

Servings

Prep Time

15 minutes

Cook Time

190 minutes

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

Herb bouquet (tied together with butchers’ twine):

4 sprigs of thyme
2 sprigs fresh rosemary
2 dried bay leaves
2 cinnamon sticks

For Serving:

Mashed potatoes
Fresh thyme leaves *optional
Fresh rosemary *optional

Directions

Preheat the oven to 350°F

Season the Shanks

Pat the lamb shanks dry with paper towels, then season with paprika, salt, pepper, and nutmeg. Let sit for 30 minutes at room temperature.

Sear the Lamb Shanks

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.

Make the Sauce

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.

Transfer to Oven to Braise

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.

Blend the Sauce

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.