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Braised Lamb Shanks
From Food Network Kitchens

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
Kosher salt and freshly ground black pepper
8 whole cloves garlic
2 tablespoons tomato paste
4 lamb shanks (about 1 1/2 pounds each)
About 10 cups chicken broth, homemade or low-sodium canned

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Preheat the oven to 350 degrees F. Heat the oil in a
large Dutch oven or deep ovenproof skillet over medium heat. Add the onion,
celery, carrot, and season with 2 teaspoons salt and pepper to taste. Cook,
stirring occasionally, until the vegetables are tender and just beginning to
brown, about 20 minutes. Add the garlic and tomato paste, mix well and cook until
the tomato paste darkens, about 3 minutes.

Salt and pepper the lamb shanks and lay them in a single layer, over the
vegetables in the Dutch oven. Add enough stock to surround but not cover the
shanks and bring to a simmer. Transfer to the oven. Braise the shanks, uncovered,
turning every 30 minutes or so, until the meat is fork tender, about 2 hours. (The
meat will brown during the final stages of braising.) Remove from the oven and set
aside to cool for about 15 minutes to allow the fat to rise to the surface of the
sauce. Transfer the meat to a plate.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved


Skim the fat from the surface of the braising liquid. Strain the sauce through a
fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to
extract as much liquid as possible. Discard the vegetables. Degrease the sauce
again if necessary and return to the Dutch oven. Simmer the sauce until reduced by
about half. Return the shanks to the sauce, and warm gently over low heat. Taste
the sauce and adjust the seasoning with salt and pepper to taste. Transfer to a
warm serving dish and serve.

Ingredients
Copyright 2001 Television Food Network, GP. All rights
reserved

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved