Braised Lamb Shanks

Christy Rost


4-5lamb shanks
1turnip, peeled and diced
1whole head garlic
1tablespoon tomato paste
2cups red wine
2 ½cups chicken broth
¼cup Martini & Rossi Dry Vermouth
1teaspoon coarse salt
freshly ground black pepper
3sprigs fresh thyme
3sprigs fresh rosemary
2bay leaves, whole
1cup pearl onions, peeled

Preheat a large dutch oven over medium heat until hot; add two tablespoons olive oil. Place lamb shanks in hot oil. Cook without turning until brown on one side; turn and continue cooking shanks until dark brown on all sides; about 15-20 minutes.

Remove lamb shanks; saute carrots and turnips in dutch oven until semi-soft. Peel garlic and add to pot. Saute 2 minutes. Deglaze pan with wine; stir in tomato paste, chicken broth and vermouth. Return lamb shanks to pot. Season with salt and pepper.

Add thyme, rosemary and bay leaves to pot. Bring mixture to a low boil, cover and simmer over low heat, stirring occasionally, until meat is very tender and almost falls off bones, about 2-2 ½ hours. Add pearl onions during final 30 minutes of cooking.

Recipe serves 4-5.

Category: Meat