Sunday, March 1, 2015

Braised Lamb Shanks

The other day, Lamb Shanks were marked down at Kroger, so D and I bought 4.  Then D found this recipe.  I was a bit unsure of the Gremolata because of the whole fruit and meat thing, but it worked.

The lamb had a very good flavor and the gremolata gave it a good bite.  I would have again.

I tried to compute the NI, but honestly I'm not sure.  We had a ton of sauce left (like over 1/2 of what was there), it's hard to figure out if lamb is computed with or without the bone, etc.  So the calories are somewhere between 450 and 2500 calories (see why I gave up?)

After weighing the left over bones but not really knowing how much exactly we started with, I guestimated 700 calories and called it a day.

We had with rice and Roasted Cauliflower with Browned Butter.  We would have again.

Braised Lamb Shanks

Photo by ALB

Recipe courtesy of Anne Burrell

Total Time: 5 hr 50 min
Prep: 20 min; Inactive: 2 hr 30 min; Cook: 3 hr
Yield:4 servings

Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves

1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata.

Call yourself a superstar!!!

In a small bowl, combine all ingredients and set aside until ready to use.

Recipe courtesy Anne Burrell

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