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Issue 38 - Lamb Shanks with Tomato-Herb Sauce

If barbecue-style lamb shanks aren’t your thing, this is a flavorful alternative. It’s terrific served with Gremolata Mashed Potatoes.

Makes 4 Servings
Total Time: About 3 Hours

Sear in 3 T. Olive Oil; Remove:
4 lamb shanks, trimmed (about 1 lb. each)
Saute in 2 T. Olive Oil:
2 cups yellow onion, diced small
1 cup carrot, diced small
1 cup celery, diced small
1 T. garlic, minced
1 T. fresh minced rosemary
1 T. fresh minced thyme
2 bay leaves
Add; Braise Shanks in:
2 cans (14 oz. each) low-sodium
beef broth
1 cup dry white wine
1 cup canned crushed tomatoes
1 T. tomato paste
Combine and Whisk in:
1/4 cup balsamic vinegar
2 T. all-purpose flour
Finish with:
Minced fresh thyme, rosemary, salt, and pepper to taste

Sear trimmed shanks in oil in a large stockpot or Dutch oven over high heat. Sear them two at a time, otherwise the pan will be too crowded to brown them properly. Once browned (about 5 minutes per side), transfer shanks to a
platter. Pour off any residual fat in the pan and return the pan to the burner.

Saute vegetables and herbs in 2 T. oil over medium-high heat, scraping up any brown bits in the pan. Cook until vegetables soften, about 8 minutes.
Add broth, wine, tomatoes, and paste; bring to a simmer. Return shanks to the pan (it’s okay if they stack on top of each other), cover, and bring liquid to a boil. Reduce heat to maintain a low, gentle simmer, adjusting the heat as needed. Cook shanks 1 hour, checking periodically to make sure the liquid is gently bubbling. After 1 hour, turn and rearrange the shanks, then cover and simmer another hour.

When shanks have braised for two hours, transfer them to a platter and skim off any visible fat floating on top of the braising liquid. Increase heat to high and bring liquid to a boil. Combine vinegar and flour in a small dish, crushing lumps with your fingers. Whisk into boiling liquid to thicken slightly; boil for one minute to eliminate the starchy taste of the flour. Finish the sauce with minced herbs and seasonings to taste. Add shanks back to the sauce and simmer 10–15 minutes to warm through.