Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup chopped parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove from the pot and set aside.
4. Add onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
5. Add beef broth, red wine, tomato paste, bay leaves, and thyme to the pot. Stir to combine.
6. Return lamb shanks to the pot, making sure they are submerged in the liquid.
7. Cover the pot with a lid and transfer to the preheated oven. Braise for 2-3 hours, or until the lamb is tender and falling off the bone.
8. Once the lamb is done, remove it from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a bowl and discard the solids.
9. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, or until the mixture turns golden brown.
10. Slowly whisk in chicken broth and the strained braising liquid. Bring to a simmer and cook until the sauce thickens, about 5-10 minutes.
11. Season the sauce with salt and pepper to taste. Stir in chopped parsley.
12. Serve the lamb shanks with the Bercy sauce spooned over the top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 610
Fat: 32g
Carbohydrates: 12g
Protein: 54g
Sodium: 780mg
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or pork shanks.
- Red wine can be substituted with beef broth or chicken broth.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped mushrooms to the pot when sautéing the vegetables.
- Use rosemary instead of thyme for a different flavor profile.
- Add chopped tomatoes to the pot for a more tomato-based sauce.
Tips and tricks:
- Make sure to brown the lamb shanks well before braising to develop a deep flavor.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking.
- Let the lamb shanks rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lamb shanks on a platter with the Bercy sauce spooned over the top. Garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the lamb shanks are tough, they may need to braise for a longer period of time.
Food safety advice:
- Make sure to cook the lamb shanks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bercy sauce is a classic French sauce made with white wine, shallots, and parsley. It is often served with fish, but can also be used with other meats.
Flavor profiles:
Savory, rich, and slightly sweet.
Serving suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French