Braised Lamb Shanks
Yield: 6 Servings
6 Lamb Shanks (about 12 ounces each)
3 Tablespoons Olive Oil
Salt and Pepper of Your Choice
2 Carrots, Diced
1 Stalk Celery, Diced
2 Cups Rose’ Wine
1 Cup Water
1 1/2 Teaspoon Vanilla Bean Salt
1 Teaspoon Espresso Sea Salt
1 ½ Tablespoons Shepherds Kitchen Seasoning
Most of the chefs we know have a recipe for Lamb Shanks in their repertoire. It’s not something they prepare frequently, but is rather a recipe they feature occasionally. We believe home chefs should be also prepared to serve this dish on special occasions. There aren’t a lot of ingredients, and the dish is quite simple to prepare. But the result will have your guests thinking you’ve slaved in the kitchen all day to create such a special meal. When we serve this recipe at the farm, our guests always walk away having been treated to a meal they know they will not soon forget.
Preheat oven to 375 degrees.
Liberally season lamb with salt and pepper. Heat olive oil in large sauté pan placed over medium high heat. Add shanks and brown on all sides. Remove from pan and set aside.
Using the same pan, sauté the carrots and celery together until celery is translucent. Remove vegetables from the pan. Deglaze the sauté pan with wine; add spice blend and water. Cook mixture until liquids have reduced by half.
Transfer the shanks and vegetables to a large roasting pan. Pour the reduced wine mixture over the top. Cover pan with aluminum foil and place on middle rack in preheated oven.
Roast at 375 degrees for 30 minutes, then reduce oven temperature to 300 degrees. Continue to roast for another 3 to 3 ½ hours until meat is fork tender and nearly falling off the bone. Check periodically and add more water to pan as necessary to keep the meat moist.
Move shanks to a large serving platter and tent lightly with foil. To make a pan gravy, use an immersion blender to blend the pan juices and vegetables until smooth. Add water as needed to achieve desired consistency. Season as desired with Fleur De Sel, Tellicherry Pepper
Serve with mashed potatoes and roasted carrots.