Braised Lamb Shanks
Tender and tasty, these lamb shanks are the perfect weekend meal. The Gremolata provides just the perfect amount of sourness for the sweet beans and savory lamb.
Marthinus StrydomThe Story
Most shank recipes are tied to very specific regions and cultures. Veal shank recipes are most common to Italy, Germany and France. Lamb shank recipes most often come from people who raise sheep for wool. The British and Commonwealth countries eat both mutton and lamb and the shanks are called "trotters." This recipe is a traditional Italian dish served with beans and gremolata.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- Pat lamb shanks dry and season with salt and pepper.
- In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned.
- To casserole add onion, carrot, celery, and garlic and sauté until onion is softened.
- Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups.
- Return lamb shanks to casserole and stir in broth, tomato paste, and thyme.
- Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
- Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
- In a small bowl stir together gremolata ingredients.
- In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened.
- Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes.
- Discard bay leaf and add half of gremolata and salt and pepper to taste.
- Transfer lamb shanks to a plate and keep warm, covered with foil.
- Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon.
- Boil sauce, stirring occasionally, until thickened slightly.
- Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
- Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
