Food recipes
Amarone-Braised Lamb Shanks
Amarone-Braised Lamb Shanks
Lamb shanks are an essential part of any cook’s repertoire. They’re intensely flavourful and also inexpensive. They do need a long, slow braising to fully tenderize, but they’ll reward your patience with a richly flavoured meaty and memorable meal. I think of them as a special-occasion treat, which is why I find it so easy to pour an entire bottle of one of the world’s great wines into the pot!
Serves 4
Ingredients:
2 or 3 tablespoons (30 or 45 mL) olive oil
4 large lamb shanks
2 onions, diced
2 carrots, diced
8 garlic cloves, thinly sliced
2 bay leaves
2 large sprigs of rosemary
1 can (5-1/2 ounces/156 mL) tomato paste
1 bottle of Amarone or other big, flavourful red wine
A sprinkle or two of salt and lots of freshly ground pepper
1/2 cup (125 mL) chopped fresh parsley
Directions:
1. Preheat your oven to 300°F (150°C).
2. Splash the olive oil into a Dutch oven or your favourite soup pot and heat it over medium-high heat. Add the shanks and brown them thoroughly, turning once or twice until all the sides are golden brown and caramelized. Transfer the shanks to a plate. Add the onions, carrots, and garlic to the pot and sauté until the vegetables soften and brown lightly, about 10 minutes. Toss in the bay leaves and rosemary, spoon in the tomato paste, and pour in the wine. Stir everything together, then nestle the lamb shanks into the works. Bring the liquid to a boil, then cover tightly and transfer to your oven. Braise until the meat is tender, about 90 minutes.
3. Carefully transfer the shanks to a platter, cover them with foil, and keep them warm in the oven while you finish the sauce. Place the pot over medium-high heat and boil until the braising broth reduces to a sauce-like consistency, about 5 minutes. Stir in the parsley and pour the sauce over the lamb shanks. Serve and share!
Tip:
Lamb shanks are full of connective tissue that dissolves in the braising liquid during the cooking, giving the sauce a beautiful silky smooth texture. Amarone is made from partially sun-dried grapes, so it has an intense raisin-like flavour that easily and extravagantly flavours the rich, hearty lamb shanks.
Lamb shanks are an essential part of any cook’s repertoire. They’re intensely flavourful and also inexpensive. They do need a long, slow braising to fully tenderize, but they’ll reward your patience with a richly flavoured meaty and memorable meal. I think of them as a special-occasion treat, which is why I find it so easy to pour an entire bottle of one of the world’s great wines into the pot!
Serves 4
Ingredients:
2 or 3 tablespoons (30 or 45 mL) olive oil
4 large lamb shanks
2 onions, diced
2 carrots, diced
8 garlic cloves, thinly sliced
2 bay leaves
2 large sprigs of rosemary
1 can (5-1/2 ounces/156 mL) tomato paste
1 bottle of Amarone or other big, flavourful red wine
A sprinkle or two of salt and lots of freshly ground pepper
1/2 cup (125 mL) chopped fresh parsley
Directions:
1. Preheat your oven to 300°F (150°C).
2. Splash the olive oil into a Dutch oven or your favourite soup pot and heat it over medium-high heat. Add the shanks and brown them thoroughly, turning once or twice until all the sides are golden brown and caramelized. Transfer the shanks to a plate. Add the onions, carrots, and garlic to the pot and sauté until the vegetables soften and brown lightly, about 10 minutes. Toss in the bay leaves and rosemary, spoon in the tomato paste, and pour in the wine. Stir everything together, then nestle the lamb shanks into the works. Bring the liquid to a boil, then cover tightly and transfer to your oven. Braise until the meat is tender, about 90 minutes.
3. Carefully transfer the shanks to a platter, cover them with foil, and keep them warm in the oven while you finish the sauce. Place the pot over medium-high heat and boil until the braising broth reduces to a sauce-like consistency, about 5 minutes. Stir in the parsley and pour the sauce over the lamb shanks. Serve and share!
Tip:
Lamb shanks are full of connective tissue that dissolves in the braising liquid during the cooking, giving the sauce a beautiful silky smooth texture. Amarone is made from partially sun-dried grapes, so it has an intense raisin-like flavour that easily and extravagantly flavours the rich, hearty lamb shanks.
Printed from https://recipe.bluelayer.org/recipe/75979/amarone-braised-lamb-shanks