This is an adaptation of several recipes, all squashed into one. It turned out super-awesome, though it is fairly involved process. It becomes much less involved when there is a crockpot around, however, because then you don't have to babysit the simmering shanks. I served it with mascarpone polenta and roasted tomatoes, with a bit of parsley on top.
0
votes
Source
Preparation Time6-7 hours
Serves6
| Amount | Ingredient | Preparation |
|---|---|---|
| 2 tablespoons | Butter | |
| 1/2 bottle | dry red wine | |
| 1/4 cup | garlic | |
| 2 tablespoons | salted capers | |
| 2 | star anise | |
| 5-6 | bay leaves | |
| 1 teaspoon | dried thyme | |
| 1.5 teaspoons | dried rosemary | |
| 2 medium | tomatoes | cut in large pieces |
| 2 medium | carrots | cut in large pieces |
| 2 medium | onions | cut in quarters |
| 2 lbs | lamb shanks | cut into 2-inch lengths |
| 3 tablespoons | olive oil | |
| 2 | beef boullion cube |
1. Mix together the shank dressing, and coat each lamb shank. Brown on medium heat in the butter and olive oil.
2. Move the shanks into a crock pot and set aside. In the remaining oil, brown the onions, carrots, and spices until fragrant.
3. Transfer all ingredients to the crock pot, and add enough red wine to completely cover the solids. Simmer on high for 4-6 hours, until shanks are very tender.
4. Remove shanks from the crockpot, and strain the broth into a saucepan. Discard the solids, and simmer the broth until thick, like a sauce.
5. Remove shank meat from the bones, then serve with the sauce.
There are no comments for this recipe yet. Login or Sign up to be the first to comment!