Yield: 6 servings
Active Time: 30 minutes
Total Time: 4 hours
- 6 lamb shanks
- 2 tbsp olive oil
- 2 medium onions, chopped
- 3 large carrots, peeled, cut into 1/4 inch pieces
- 10 cloves garlic, minced
- 1 750 ml bottle dry red wine
- 1 28-ounce can diced tomatoes
- 1 pint lamb stock
- 1 pint beef stock
- 4 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 teaspoons grated lemon peel
- salt and freshly ground pepper to taste
Take shanks out of refrigerator, sprinkle with salt and pepper and let them come up to room temperature. Heat oil in heavy large pot or dutch oven over medium-high heat. Working in batches, brown shanks on all sides, about 8 minutes. Transfer shanks to bowl and let sit.
Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in wine, scraping the bottom of the pan of it’s browned bits, and boil for 7 minutes. Add tomatoes, boil for 5 minutes. Add all remaining ingredients and cook for 10 minutes. Return shanks to pot, pressing down to submerge. Bring liquids to a gentle boil. Reduce heat to medium-low, cover pot and simmer about 2 hours.
Uncover pot; simmer until meat is very tender, about 30 minutes longer. Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper to taste. Optional: with an immersion stick blend together the pot juices and vegetables until smooth; reduce to desired thickness. Plate shanks atop pureed root vegetables, polenta or mashed potatoes. Spoon sauce over shanks and sides before serving. This dish also tastes even better the next day if made ahead of time.