Lamb shanks are one of my son, Patrick’s favorite meals. I call my method broasting because I braise them uncovered which allows the shanks to brown. I find it impossible to get them browned all over in a skillet prior to cooking, so this is my solution. You will need to turn the shanks a couple of times and keep an eye on the broth level. I serve them with cannellini beans and mushrooms, a classic combo with lamb for good reason.
Broasted Lamb Shanks
4 lamb shanks 1 1/4- 1 1/2 pound each
2 Tablespoons olive oil
3 shallots thinly sliced
2 celery stalks chopped
2 carrots chopped
1 Tablespoon tomato paste
2 cloves garlic sliced thin
1 Tablespoon minced rosemary
1 Tablespoon Dijon mustard
1/2 cup dry red wine
2-3 cups beef broth
Preheat oven to 325 degrees
1. In a Dutch oven over medium heat wilt the shallots, celery and carrot in the olive oil.
2.Stir in tomato paste, garlic, rosemary and mustard till fragrant.
3. Raise the temp to high and add wine, reduce to about 2 Tablespoons.
4. Add broth and bring to boil. Add the shanks.
5. Cook in oven uncovered for 2-2 1/2 hours turning the shanks 2-3 times to brown.
6. You may cover the shanks with foil on a platter and reduce the broth to a sauce consistency.
Serve with polenta, mashed potatoes or white beans and the sauce.