Try this Braised American Lamb Shank Recipe
Author: Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Prep Time: 1 hour 0 Minutes
Total Time: 3 hours 0 Minutes
Makes: 6 Servings
- 1 cup all-purpose flour
- 1-1/2 tablespoons Guajillo chile powder
- 1-1/2 tablespoons Kosher salt
- 1-1/2 tablespoons freshly cracked pepper
- 6 American Lamb foreshanks
- 6 tablespoons olive oil, divided
- 1-1/2 cups chopped onions
- 1-1/2 cups chopped carrots
- 1-1/2 cups chopped celery
- 7 garlic cloves
- 1-1/2 cups white wine
- 1-1/2 quarts veal or chicken stock
- 3 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 3 bay leaves
- 3 tablespoons unsalted butter
- Three Bean Ragout (click for recipe)
- Ricotta Cheese (click for recipe)
Mix flour, chile powder, salt and pepper together. Roll the shanks in this flour mixture. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches, sear shanks on all sides to brown; remove from pan. Repeat process adding more oil as needed.
Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves; bring to a boil.
Arrange shanks in two 13 x 9 x 2-inch baking pans, placing 3 shanks in each pan. Divide vegetable mixture between the 2 baking pans, pouring over the shanks. Cover with foil and bake at 325ºF for 2-1/2 hours, turning the shanks halfway through. The meat should be very tender but still on the bone. Remove shanks and keep warm.
Strain sauce and reduce by half. Add butter; stir until melted.
Recipe provided by the American Lamb Board