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Slow Roasted Lamb Shanks




Source of Recipe


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List of Ingredients




6 lamb shanks, about 14 ounces each
salt and pepper
1 onion
1 large turnip (or rutabega)
1 carrot
2 celery ribs
1 head garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs
1 bottle dry white wine
1 quart water or chicken broth or lamb stock
chopped parsley (to garnish) (optional)


Recipe



Preheat the oven to 475 degrees.
Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
Roast for 25 minutes, or until nicely browned.
Remove from oven.
Reduce oven temperature to 250 degrees.
Heat the olive oil in a large saute pan over medium-high heat.
Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
Boil until the liquid has reduced by one third.
Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
Add enough of the water, chicken broth or lamb stock to almost cover the meat.
Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
Remove the foil during the last 30 minutes of cooking.
At this point, the lamb should be fork-tender and falling off the bone.
Remove the shanks from the pan and let cool to room temperature.
Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat.
When ready to serve, slowly reheat the shanks in the braising liquid.
To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
Garnish with parsley, if desired.