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Categories:
salt fresh rosemary thyme fennel seeds freshly ground black pepper ground coriander lamb shanks olive oil capocollo onion carrots celery garlic bay leaves thyme white wine tomatoes low-salt parsley freshly ground black pepper
Viewed: 51 - Published at: 6 years agoIngredients
- 2 teaspoons salt
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon fennel seeds
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 4 large lamb shanks
- 3 tablespoons olive oil
- 2 ounces thinly sliced capocollo or pancetta, cut into thin strips
- 1 1/2 cups chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 6 garlic cloves, chopped
- 3 3 x 1/2-inch strips lemon peel
- 2 small bay leaves
- 2 teaspoons chopped fresh thyme
- 2 cups dry white wine
- 2 cups drained canned diced tomatoes in juice
- 1 1/2 cups low-salt chicken broth
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon peel
- 1/2 teaspoon freshly ground black pepper
Method
- Mix first 6 ingredients in small bowl; rub all over lamb.
- Let stand 30 minutes.
- Preheat oven to 350F.
- Heat oil in large ovenproof pot over medium-high heat.
- Add lamb and saute until brown, turning with tongs, about 12 minutes; transfer to plate.
- Reduce heat to medium.
- Add capocollo and stir 1 minute.
- Add onion, carrots, and celery.
- Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes.
- Mix in garlic; cook 1 minute.
- Mix in lemon peel strips, bay leaves, and thyme.
- Add wine and bring to boil, scraping up browned bits.
- Add tomatoes and broth.
- Return lamb to pot.
- Bring to boil; cover and transfer pot to oven.
- Cook lamb until just tender, turning occasionally, about 1 1/2 hours.
- Remove pot from oven.
- Tilt pot and spoon off fat that rises to top of sauce.
- Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes.
- Season to taste with salt and pepper.
- Discard lemon peel and bay leaves.
- (Can be made 1 day ahead.
- Cool 30 minutes, chill uncovered until cold, then cover and keep chilled.
- Rewarm over low heat before continuing.)
- Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata.
- Transfer lamb to large shallow bowl.
- Sprinkle with gremolata and serve.
