Braised lamb shanks require several hours of cooking time, but the wait will be quite aromatic and well worth it. Braising means to cook slowly, allowing the meat a chance to tenderize in its own juices.
When cooking lamb shanks, keep in mind the cuts are generally small. Your guests will not want to share, so make sure you have plenty to go around. Trim some of the fat from the meat, but leave enough so that the shank retains a good flavor.
Braised Lamb Shanks
Ingredients You Will Need:
4 lamb shanks
Olive oil, enough to coat each shank
Sea salt
Ground fresh pepper
2 large onions
1 clove garlic
2 stalks celery
4 carrots
6 Roma tomatoes
1 ½ cup red wine
2 cups beef or chicken broth
1 ½ tablespoon juniper berries
Trim the fat from the lamb shanks, and then coat each one individually in olive oil, making sure you cover all sides. Once the meat has been coated, sprinkle salt and pepper over the meat, again making sure all sides are coated. Then place the shanks into a hot skillet, and gently brown on all sides. Use tongs to hold the shanks upright for a few seconds so that even the sides are browned. You want to seal in the juices before you begin the slow cook. While the meat is browning, cut the vegetables.
Slice the onions, mince the garlic and chop the celery and carrots. Peel and chop the tomatoes, removing the liquid and seeds. Remove the meat, and then deglaze or scrape the pan to make sure there is nothing sticking to the bottom. Keep what you scrape from the bottom in the pot. Add all of the vegetables to the skillet, along with the wine and broth. Stir for about five minutes before you add the juniper berries. Simmer for another five minutes before returning the meat to the pan. Cover and simmer on low for approximately two hours, checking often. Replace liquid as needed.
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