This recipe is amazing. It reminded me why we should all use more butter and wine, like the French. It makes everything taste better. Butter, wine, cheese. They know how to do it right.
These lamb shanks are served on top of the polenta, with a gremolata topping. I also served it with a side of brussel sprouts. Yes, my mother will be shocked, but wait until you see that recipe. Oh, and it couldn’t be done without a big Bulgarian wine! And yes, that’s my coffee maker I used as a decanter.
6 lb lamb shanks (recipe called for 6-8 but I used only 4)
2 tbsp salt
fresh ground pepper
2 tsp fresh chopped rosemary
1 tsp coarsely ground fennel seeds
1 garlic clove grated
Trim lamb and massage rub into lamb. Cover and let stand at room temperature, or chill overnight.
3 tbsp olive oil
1 large onion
6 cloves minced garlic
2 tbsp flour
2 tsp paprika
1/2 tsp crushed red pepper flakes
2 cups drained canned diced tomatoes
1/2 cup dry white wine
2-4 cups veggie broth
Preheat oven 350F. Heat oil in large, oven-safe pot over med-high heat. Add onions, season with salt and pepper, cook until golden 8-10 minutes. Add minced garlic, flour, paprika, red pepper flakes. Stir vigorously to distribute, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
Gradually stir in broth (be careful here, not to add too much, as you want the lamb shanks to be only 3/4 submerged). Simmer another 5 minutes. Season to taste with salt and pepper. Add lamb shanks in a single layer, pushing them down into sauce. Roast uncovered until tops of shanks have browned, about 30 minutes. Turn shanks and roast 30 minutes longer.
Cover and cook, turning shanks occasionally, until until meat is nearly falling off the bone, 45 minutes to 1 1/2 hours (depending on size of shanks). Remove and skim fat off surface, if there is any. Allow to rest at least 30 minutes.
Can also be made 1 day ahead and just simmer to reheat.
Source: Bon Appetit, October 2012