Recipe Courtesy of Cooking.com.
A red onion, fennel and Kalamata olive salad is a lively starter to this elegant entree. Serve the shanks over white beans, white rice or a garlicky potato gratin alongside caramelized carrots. A California Syrah or a spicy Oregon Pinot Noir would be an excellent companion to these lamb shanks.
Caramelized carrots have a sweetness that pairs well with braised meat such as brisket, lamb shanks and short ribs. You can substitute 1 piece peeled fresh ginger, about the size of a walnut, for the tarragon if you prefer.
Facts per Serving
Calories: 476 Fat, Total: 19g Carbohydrates, Total: 4g
Cholesterol: 212mg Sodium: 388mg Protein: 66g
Fiber: 1g % Cal. from Fat: 36% % Cal. from Carbs: 3%
Cooking.com Tip: Peeling 20 cloves of garlic can be a sticky, time-consuming chore. A garlic peeler makes this task a breeze. Place the cloves of garlic inside the tube, roll back and forth cracking open the peel and releasing the fragrant, peeled cloves.
- 6 plump anchovy fillets packed in salt
- 20 garlic cloves, peeled
- 1 shallot, peeled, halved
- Fresh rosemary leaves from 2 large sprigs
- 1/4 cup plus 2 tablespoons dry white wine or vermouth
- 4 tablespoons olive oil
- 4 meaty lamb shanks (about 1 pound each)
- 2 teaspoons fresh lemon juice
- Grated peel of 1 lemon
- Cooked white rice (optional)
- CARAMELIZED CARROTS (optional)
- 1 1/2 cups chicken broth
- 3/4 cup dry white wine or vermouth
- 2 teaspoons turbinado sugar
- 1 fresh tarragon sprig
- 1/4 teaspoon fine sea salt
- Pinch of freshly ground white pepper
- 2 pounds young carrots, peeled, cut diagonally into 1/2-inch wedges
- 20 garlic cloves, peeled, halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh parsley
- 1 Soak anchovy filets in warm water for 5 minutes. Drain; pat dry. Combine anchovies, garlic, shallot and rosemary leaves in mini food processor and blend until almost smooth. Add 1/4 cup wine and 2 tablespoons oil; blend until thick paste forms. Season garlic paste to taste with salt and black pepper. Set aside.
- 2 Heat remaining 2 tablespoons oil in heavy large casserole over medium heat. Pat lamb shanks dry; sprinkle with salt and pepper. Working in batches, cook shanks until golden brown, about 8 minutes per side.
- 3 Transfer shanks to platter. Add garlic paste to casserole and saute 2 minutes. Return shanks to casserole. Reduce heat to very, very low (use heat diffuser to achieve reliably low flame). Cover casserole and simmer very gently until meat begins to fall off bones, turning shanks every 30 minutes, allowing condensation on lid to drip back into pan and adding more wine to prevent bottom from burning, about 2 hours 30 minutes.
- 4 Transfer shanks to platter. Scrape juices and drippings from pan into 4-cup glass measuring cup. Chill juices 5 minutes. Using baster and tilting measuring cup, remove fat off top of pan juices.
- 5 Place casserole over medium heat. Add pan juices, remaining 2 tablespoons wine and 2 tablespoons water to casserole. Simmer until liquid is reduced by half, scraping up any browned bits on bottom of casserole, about 10 minutes. Add shanks and any accumulated juices from platter; stir to combine. Cover and cook over low heat just until heated through, about 5 minutes. Add lemon juice and zest.
- 6 Place shank on warmed plate over rice or white beans and serve with Caramelized Carrots, if desired.
- 7 CARAMELIZED CARROTS: Combine broth, wine, sugar, tarragon, salt and pepper in heavy large saute pan. Stir over low heat until sugar has dissolved, about 1 minute. Add carrots and garlic. Increase heat and bring liquid to a boil. Reduce heat to low. Cover and cook until carrots are crisp-tender, about 10 minutes.
- 8 Uncover and simmer until all liquid has evaporated, shaking pan occasionally, about 15 minutes. Add olive oil. Continue cooking until carrots and garlic are tender on inside, but crisp and golden on outside, turning each once with spatula, about 7 minutes (avoid crushing carrots and garlic while turning). Remove tarragon.
- 9 Transfer carrot mixture to bowl. Garnish with parsley and serve immediately.