Lamb Shanks

Braised lamb shanks are savory, enjoyable meal.   Preparation is not difficult just need a couple hours to braise.  Recipe includes quality, local (at least domestic) lamb shanks, root vegies, garlic  and herbs braised in bone broth with red wine.   Cooking vessel can be any oven safe pot with a good lid or pressure cooker.  I prefer using a dutch oven or a ceramic casserole, preference is from Featherstone Pottery

Following recipe feeds 4-6 people.   I usually serve one shank per person unless the shanks are large.

Ingredients

• 4 lamb shanks
• 2 cup home made bone (roasted) broth - beef, turkey or chicken.  I have yet to find any store bought broth that compares to homemade.  A good broth, when stored in the refrig, should be like a jelly.    I prefer roasting the meats/bones in the oven to slightly cook and brown before adding to a pot with water to braise.   If you are using turkey/chicken, I like using thighs, legs, wings or backs.  You can save the meat from the bones to make a pot pie or even a pulled  meat for a sandwich.
  
• Dry red wine.  Use one you enjoy drinking. 
• 1 large onion
• 2 Celery stalks
• 2 to 3 large carrots 
• 2 to 3 parsnips (optional)
  
• 1 head of garlic
•  6 oz tomato paste or 15 oz crush tomatoes
• Bouquet garni - fresh rosemary, thyme and/or oregano.  Create a mix of herbs you prefer
• 1 tsp whole peppercorns
• 2 tsp balsamic vinegar
  
• 4 whole allspice
• Salt to taste

Preparation

You will need a cast iron skillet or if you are using a dutch oven that will work.   Set oven to 300F.  If you prefer, you could use a pressure cooker if you have one.  

1. Dice the onion and celery.  If you prefer, peel the outside of the celery to remove the stringiness.  
2. Carrots can be left in large chunks or diced.   If you prefer serving the shanks with vegies cooked separately then dice the carrots.   If you are using parsnips they can be treated like the carrots. 
   
3. Slice a little bit off of the end of the garlic to expose the bulbs.
4. Prepare you bouquet garni - use twine to secure herbs together.
5. Heat the skillet or dutch oven with medium heat.   Add tablespoon or two of a cooking oil (oil that can withstand some heat).  
1. Brown the shanks on all side.  Want to get a good carmelization.  Usually 4 mins per side.  Remove set aside on a plate or if using a separate casserole/pot place in there.
2. Add the garlic head, cut side down to brown it a bit.  1 to 2 mins.  This will cook with the diced vegies but remove after it has browned
   
3. Add the diced vegies with the garlic.  Add a pinch of salt.   Saute the vegies to de-glaze the pan. When done,  remove the vegies from the skillet. 
4. Add the wine to finish any de-glazing.  Remove skillet/dutch oven from heat when done.
   
6.  Add all ingredients to the cooking pot (casserole or dutch oven).   Put shanks in first then vegies including the head of garlic.  If using chunks of carrots/parsnip, spread those around the shanks.  Next, add in the tomato (paste or crushed).  Pour in the wine, broth and balsamic vinegar.  You want to cover most of the shanks, leaving a top portion so they look like islands in the sauce.   Gentle stir to incorporate the ingredients.  Add the garni, black pepper, allspice and a pinch of salt.  You can add more salt later when shanks are done cooking.
   
7. Place pot in oven and roast for 2 to 3 hours until shanks are tender and meat is falling off the bone.  If using a pressure cooker, cook on low heat for 1 to 1 1/2 hours.   Make sure to follow pressure cooker instructions to release the steam. 
8. When done, carefully transfer the shanks and chunks of carrots/parsnips, if you add them, to a platter.   Cover to keep warm.     Remove garni and discard .
9. Place a medium sieve over a sauce pan large enough to hold the broth.  Pressure broth with vegie through the sieve.  Discard what collects in the sieve.   Heat the broth to a simmer and cook for 10 - 15 mins to thicken.  Add salt to taste.  

Can be served on top mash potatoes, spaetlze or polenta.    Roasted squash on the side goes well.  Make sure to have some good bread to mop up all the broth.