Serves 8

8 lamb shanks about 1 ¼ lb each

Salt to taste

Pepper to taste

6-8 tablespoons of olive oil

4 teaspoons of black peppercorns

4 bay leafs

16 cups of good quality chicken stock

6 cups of a good quality dry red wine (about a bottle and a half)

4 heads of garlic, minced

8 ribs of celery cut into medium dice

8 carrots cut into medium dice

1 large sweet onion peeled and rough chopped medium

10 sprigs of rosemary

Preheat oven to 425 F.

Season the shanks with salt and freshly ground pepper. In a large oven proof pot heat the oil and sear the shanks on all sides until golden brown. Remove the shanks and add the garlic, celery, carrots, onion to the pot and sweat the vegetables until tender. Add the chicken stock, wine, bay leaf, peppercorns, rosemary to the pot with the sweated vegetables. Put the shanks back in the pot. Put in oven and cook for 2 hours to 2 ½ hours or until the shanks are tender but the meat is not falling off the bone.

Remove the shanks from the braising liquid and strain the liquid. De-grease the sauce carefully and reduce over a medium heat by a 1/3. Serve with the Lamb Shanks.

About The Author

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Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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