We love Lamb in all its many shapes and sizes. Lamb shanks are perfect for slow cooking. Here it is braised in red wine, and once again easy to make. The aromas that fill your kitchen are incredible.
I love the quote from Daniel Galmiche “If you are lucky enough to be able to pick fresh herbs, gently rub them in your hand before you throw them in the pot – this helps to release their essential oils. And don’t forget to enjoy the fragrance left on your hand – it is a special moment where time stops for a few seconds, and you are glad to be exactly where you are”.
INGREDIENTS
4 small lamb shanks
2 tbsp sunflower oil
1 tablespoon olive oil
1 onion, cut into 8 slices
2 carrots, peeled and chopped
1 celery stick, thinly sliced
2 tomatoes, quartered
1 garlic bulb, unpeeled and halved
750 ml full-bodied red wine
500 ml Chicken stock
3 rosemary sprigs
sea salt and freshly ground black pepper
METHOD
Put the lamb shanks on a plate, season well with salt and pepper, then rub the seasoning into the meat with your fingers. Heat the sunflower and olive oils in a cast iron pot over a medium to high heat.
When the oils are hot but not burning, add the lamb shanks and cook, partially covered, for 20 minutes or until they turn a lovely golden brown colour. Keep turning frequently.
Add the onion, carrots, celery, tomatoes and garlic and cook, stirring frequently, for a further 10 minutes until the vegetables are a light golden colour. Add the wine, cover partially with a lid, and cook for 5 minutes or until the liquid has reduced by half. This reduction helps to remove the acidity from the wine.
Add the stock and bring to the boil over a high heat, then reduce the heat to low. Cover partially with a lid, leaving a very small gap, and simmer for 2 hours until the lamb is meltingly tender and the sauce has reduced down a little.
Keep an eye on the pot during cooking. Turn the meat from time to time and make sure it doesn’t braise too fast and dry out – you want to have some sauce at the end.
About half an hour before your lamb is ready, add the herbs and cover partially again. I can already smell the mix simmering in the pot and gently wafting around the kitchen – what a joy!
Original recipe French Brasserie Daniel Galmiche
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