Ingredients
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4 Lamb
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Kosher Salt
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Extra virgin Olive Oil
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2 Onion
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4 Carrots
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4 Celery
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4 cloves Garlic
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1 cup Tomato Paste
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2 cups red wine
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2 tablespoons fresh Rosemary
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4 Bay leaves
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1 Thyme
Directions
Steps
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1
Done
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Preheat the oven to 400˚F. |
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2
Done
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Season the lamb generously with salt. Coat a large sauté pan with olive oil and bring to medium-high heat. Add the lamb to the pan and brown well on all sides; this may take up to 20 minutes. This is an incredibly important step it’s where all the big brown flavors start to develop don't rush it. |
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3
Done
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While the lamb is browning, put the onions, carrots, celery, and garlic in a food processor and purée to a coarse paste; reserve. |
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4
Done
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When the lamb shanks are very brown on all sides, remove them from the pan and transfer to a roasting pan. Ditch the fat, add a bit of fresh olive oil to the sauté pan, and add the puréed veggies. Season generously with salt, and cook until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don’t rush this step. |
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5
Done
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Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes. |
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6
Done
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Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes. |
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7
Done
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Add 3 to 4 cups water to the pan and stir to loosen the mixture. Taste to make sure it’s delicious and reseason if needed. It will by no means be done, but it should taste good. Pour this over the shanks in the roasting pan. The liquid should come two-thirds of the way up the shanks; if it doesn’t add more water. Toss in the rosemary, bay leaves, and thyme bundle, cover with aluminum foil, and cook in the oven for 2½ to 3 hours. Check the shanks every 45 minutes, turn them, and if the liquid has reduced significantly, add more water. When the meat is done, it will be very tender but not falling off the bone. |
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8
Done
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Remove the foil for the last 30 minutes of cooking time for maximum browning and to allow the liquid to reduce and thicken up. Serve with lots of sauce. |
