Braised Lamb Shanks...my way

Finally! here is the recipe for this gloriously delicious dish (here you go Joanna). Here are the Ingredients:

• 4 lamb shanks (each about 1 to 1 ½ lb)
• 1 large Vidalia onion, chopped
• 4 medium size carrots, diced
• 5 celery ribs, diced
• 6 large cloves of garlic, chopped
• 1 (18 oz) can Hunts tomato paste
• 2 1/1 cups red wine (use wine that you would drink)
• 12 fresh thyme branches, tied in a bundle
• 3 tbsp finely chopped fresh rosemary (chop first before measuring)
• 4 to 5 cups water (must cover the shanks; add more if needed)
• 5 bay leaves
• 4-5 tbsp sugar
• 1 tsp red pepper flakes
• Salt & Pepper
• Olive oil

Preheat oven to 375 degrees F. You will need a large and deep Dutch oven for this dish (le creuset or something similar works best), start by heating up the olive oil and browning the shanks on all sides (make sure to season shanks with salt and pepper on all sides before browning) this step is important so the meat caramelizes on the outside (more flavor).


Put your veggies in the food processor and puree – onions, carrots, celery, and garlic. When the meat is done browning take them out of the pan and set aside. Remove excess fat from the pan and add the pureed vegetables. Add salt and pepper (it helps the veggies sweat faster) and sauté for about 30 minutes. Do not let this burn. After 15 minutes it should start to form a crust in the bottom of the pan (that’s good) you can now lower your heat to medium and occasionally stir so you brown veggies evenly.



After the veggies are done sautéing add your tomato paste, sugar, red pepper flakes, rosemary, and brown for 7 minutes. Add the red wine and let simmer for 2-4 minutes. Put the shanks back into the pot and add the water (just enough to cover them). Add the thyme bundle and bay leaves. Cover and place in the 375 degree oven. Cook for 3 hours checking every hour if it needs more liquid (remember shanks have to be submerged) and turning the shanks over for even cooking (tired yet? don’t fret, it’s close to chow time).




In the last 30 minutes of cooking remove the lid to help evaporate remaining liquid and concentrate the sauce; this is also a good time to skim the fat off. Taste and adjust seasonings if needed but if not, its eating time…


I hope that on your most boring slow day you can give this dish a try because it will not disappoint. Pair this with creamy polenta or white rice (for my Asian peeps) and you’re set.