Braised Lamb Shanks | One World Kitchen

Malbec is the Argentinian red, and the good news is that there are many reasonably priced Malbecs out there. Deep and dark with big tannins (snooty sommeliers call it an “inky” wine), it’s a perfect match for the four-hour, low-heat braise of these lamb shanks. Remember — a braising liquid is only as good as the wine you put into it. And check out our super cool way to separate the fat from the braising liquid in this recipe.

Makes 6 shanks

Ingredients

• 6 lamb shanks, bone-in
• 1 1/2 tablespoons (22.5 mL) extra-virgin olive oil
• 2 tablespoons (30 mL) brown sugar
• 2 medium Spanish onions, cut in medium dice
• 3 medium carrots, peeled and cut in medium dice
• 4 stalks celery, cut in medium dice
• 4 cloves garlic, peeled
• 2 tablespoons (30 mL) tomato paste
• 3 cups (750 mL) red wine, preferably Malbec
• 2 cups (500 mL) lamb or beef stock
• 1 small bunch fresh thyme
• 2 sprigs fresh rosemary
• 2 cinnamon sticks, broken
• 1 teaspoon (5 mL) coriander seeds
• 1 1/2 teaspoons (7.5 mL) black peppercorns
• 1 bay leaf
• 4 cups (1 L) ice
• Cilantro-mint chimichurri, to serve

Directions

1. Preheat the oven to 325°F (160°C). Season the lamb shanks with salt and freshly ground pepper.
2. Place an ovenproof skillet large enough to fit the lamb over medium heat, and add the olive oil. Add the brown sugar and stir to dissolve. Add the lamb shanks and sear until golden brown, turning to ensure all sides are caramelized, about 8 minutes. Transfer the shanks to a plate and set aside.
3. Add the onions, carrots, celery, and garlic to the pan that you used for the lamb, and cook over medium heat until golden brown and slightly soft, stirring constantly to prevent burning. Add the tomato paste.
4. Deglaze the pan with the wine. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan. Add the stock, thyme, rosemary, cinnamon, coriander, peppercorns, and the bay leaf, and a pinch of salt.
5. Return the shanks to the pan, and any juice that’s collected at the bottom of the plate. The liquid in the pan should go three-quarters up the sides of the shanks. Add water or more stock, if necessary.
6. Cover and braise in the oven for 3 1/2 hours or until fork tender. Remove the cover and cook a further 30 minutes.
7. Remove from the oven and let the lamb rest in the braising liquid for 20 minutes. Then remove the lamb from the pot, setting it aside covered in foil.
8. Have ready a large bowl, a large fine-mesh sieve, and a large saucepan that will fit the lamb shanks. Strain the braising liquid into the large bowl; discard the vegetables and aromatics but do not wash the sieve. To remove the excess fat from the sauce, add the ice to the strained liquid. Working quickly, stir the ice and strain the liquid into the saucepan.
9. Set the saucepan over medium-low heat, and reduce the liquid by half or until your desired consistency for sauce. Place the lamb shanks back in the sauce to reheat.
10. Serve with the cilantro-mint chimichurri.