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lamb shanks salt olive oil garlic onion celery carrots red wine bay leaves anchovy veal Italian plum tomatoes black puree
Viewed: 51 - Published at: 6 years agoIngredients
- 6 lamb shanks
- Salt and freshly ground pepper to taste
- 3 to 4 tablespoons olive oil
- 3 cloves garlic, peeled and crushed
- 1 medium onion, peeled and cut in large pieces
- 4 ribs celery, cut in 3/4-inch slices
- 2 carrots, peeled and cut in 3/4-inch slices
- 2 1/2 cups red wine
- 2 small bay leaves
- 4 anchovy fillets
- 1 1/4 cups veal or beef stock
- 1 35-ounce can Italian plum tomatoes, strained and crushed
- 12 black peppercorns
- Bean puree (see recipe)
Method
- Preheat oven to 325 degrees.
- Season shanks with salt and pepper.
- Heat olive oil in a large saute pan.
- Put 3 shanks in the pan and brown well on all sides.
- Transfer shanks to a large roasting pan.
- Repeat with remaining shanks, adding oil if needed.
- Put garlic, onion, celery and carrot in the pan.
- Cook 30 seconds.
- Add half the wine and deglaze the pan.
- Add the vegetable-wine mixture to the roasting pan.
- Add the remaining ingredients.
- Put the roasting pan on a burner and bring to a simmer.
- (Shanks should be almost covered with liquid; if necessary, add water.)
- Cover with aluminum foil.
- Put in oven and bake until meat is very tender, about 2 1/2 hours.
- Remove shanks from liquid and keep warm.
- Strain liquid through a fine sieve into a large saucepan.
- Degrease.
- Simmer until sauce is thick enough to coat a spoon.
- Season with salt and pepper.
- Put shanks over a mound of bean puree and top with sauce.
