Ingredients: |
Ingredients: 1 Tbsp extra-virgin olive oil
6 lamb shanks (3/4 to 1 lb each), trimmed of excess fat
2 medium onions, sliced thick
3 medium carrots, cut crosswise into 2-inch pieces
2 celery ribs, cut crosswise into 2-inch pieces
4 medium garlic cloves, peeled
2 Tbsp tomato paste
1 lemon
1 Tbsp fresh mint leaves, minced
2 c dry white wine
3 c low-sodium chicken broth
Salt
Pepper
|
Directions: |
Directions:1. Adjust an oven rack to the lower-middle position and preheat oven to 350º.
2. Heat the oil in a large ovenproof Dutch oven over medium-high heat until it is shimmering. Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook, turning once, until nicely browned all over, about 7 minutes. Transfer the shanks to a plate and set aside. Brown the remaining shanks and transfer them to the plate.
3. While the lamb is cooking, grate the zest from 1 lemon, then cut the lemon into quarters; set aside.
4. Drain all but 2 Tbsp of the fat from the pot. Add the onions, carrots, celery, garlic, tomato paste, herbs and a light sprinkling of salt. Cook until the vegetables soften slightly, 3 - 4 minutes. Add the wine, then the stock, stirring with a wooden spoon to loosen the browned bits on the pan bottom. Bring the liquid to a shimmer. Add the quartered lemon pieces and shanks and season with salt and pepper to taste.
5. Cover the pot and transfer it to the oven. Braise the shanks for 1 1/2 hours. Uncover and continue braising until the shank tops are browned, about 30 minutes. Turn the shanks and braise until the other side is browned and the meat is fall-off-the-bone tender, 15 - 30 minutes longer.
6. Remove the pot from the oven and let the shanks rest in the sauce for at least 15 minutes. With tongs, carefully transfer the shanks to individual plates, arranging a portion of the vegetables around each shank. Stir the lemon zest and an additional 1 Tbsp minced fresh mint leaves into the sauce. Spoon over each shank and serve immediately. |
This recipe for Braised Lamb Shanks with Lemon and Mint is from