Braised Lamb Shanks

A slow-stewed, Lamb dish, faintly perfumed with Anchovy.

Recommended wine: Cabernet Sauvignon

Ingredients
Tbsp Vegetable Oil
4 Gourmet Direct Lamb Shanks
1 Onion, Chopped
2 Cloves Garlic, minced
1 Cup Red Wine
3 Stalks Celery, cut into large dice
3 Carrots, cut into large dice
2 Anchovy Fillets
2 Cups Tomato Puree
2 Cups Chicken Stock
1 Bay Leaf
1 Tbsp Fresh Thyme Leaves
1/2 tsp Whole Black Peppercorns
1/2 tsp Salt, plus more to taste
Freshly Ground Pepper to taste
1 Cup Italian Parsley Leaves, chopped

Preparation:
1. Heat the Oil in a large heavy pot over medium heat. Add the Shanks and sear until golden brown, about 5 minutes per side. Remove and set aside. Add the Onion and Garlic. Sauté until the Onion is translucent, about 5 minutes. Add the Wine, increase the heat to high, and simmer until reduced to 1/2 cup, about 5 minutes.

2. Add the Celery, Carrots, Anchovies, Tomato Puree, Stock, Bay Leaf, Thyme, Peppercorns, and Salt. Stir to combine. Return the Shanks to the pot. Cover partially and simmer over medium-low heat until the meat falls off the bone, about 2 hours. Remove and discard the Bay Leaf. Season to taste with Salt and Pepper. Divide the Shanks among four plates. Ladle the Sauce over each Shank. Garnish with the Parsley.

Serves 4

From, “A Well-Seasoned Appetite: Recipes for Eating with the Seasons, the senses and the soul”