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My thought on food is take your time and do it right. This recipe takes about 6 hours start to finish. Braising is all about time and love.
Feeds 4 people:
4 Domestic Lamb Shanks 2 Carrots 3 Stalks of Celery 4 Cloves Garlic 1 Onion 2 oz Tomato Paste 1 Bottle of Red Wine (preferably Syrah or Zinfandel) 4 Sprigs of Rosemary 4 Sprigs of Thyme 4 Sprigs of Sage 2 Bay leaves 1 Quart of Beef Stock (sodium free) Kosher Salt and Fresh Cracked Black Pepper 3 oz. Canola Oil
Prep: Pre heat oven to 300 degrees.
Cut all vegetables into one inch pieces. Heavily season lamb shanks with salt and pepper. Preheat deep heavy bottom pan large enough to fit all 4 shanks add oil until it reaches smoking point. Sear lamb 2 at a time on all sides and remove from pan. Add carrots and onions and lower heat to medium high. Once carrots and onions begin to caramelize add celery and garlic continue to brown the vegetables, careful not to burn. Add tomato paste to the browning vegetables and cook for about one and a half minutes. Deglaze with red wine, be sure to scrape the fond from the bottom of the pot using a wooden spoon. Cook wine down by half, add herbs. Gently return lamb shanks to the pot, top with beef stock (if using store bought stock be sure it is salt free). Allow the liquid to come to a boil, cover and place in a 300 degree oven. Let the shanks braise for approximately four and a half hours. Remove from oven and check to see if it is tender. Stick a small knife or skewer into the lamb, it should give no resistance. Allow to cool completely. Once cooled remove lamb and strain liquid through a fine mesh strainer. Place the liquid in a heavy bottom pot and reduce until it coats the back of a spoon.