Citrus-Braised Lamb Shanks
Katherine
ingredients
- 3 tablespoons olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 2 celery ribs, finely diced
- 3 sprigs thyme
- 2 bay leaves
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 1/2 cups white wine
- 1 cup chicken broth
- Juice and finely grated zest of 1 lemon
- Juice and finely grated zest of 1 orange
- 4 12-ounce New Zealand Lamb shanks
- Salt and freshly ground black pepper
- Chopped parsley, for garnishing
directions
- 1
Preheat oven to 250°. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
- 2
Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
- 3
Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.
Source: Katherine
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