Ingredients with Measurements:
- 4 lamb shanks
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups Lagrein wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Brown lamb shanks on all sides, about 10 minutes total. Remove from pot and set aside.
5. Add onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
6. Add Lagrein wine, beef broth, tomato paste, rosemary, thyme, and bay leaf to the pot and bring to a simmer.
7. Return lamb shanks to the pot and spoon some of the liquid over them.
8. Cover the pot with a lid and transfer to the oven.
9. Braise for 2-3 hours, or until lamb is tender and falling off the bone.
10. Remove lamb shanks from the pot and set aside.
11. Strain the braising liquid through a fine-mesh sieve into a saucepan.
12. Bring the liquid to a boil and reduce until thickened, about 10 minutes.
13. Serve lamb shanks with the reduced braising liquid.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 33g
Carbohydrates: 10g
Protein: 51g
Substitutions for ingredients:
- Beef shanks can be substituted for lamb shanks.
- Red wine can be substituted for Lagrein wine.
- Chicken broth can be substituted for beef broth.
Variations:
- Add chopped tomatoes to the pot for a more tomato-based sauce.
- Add chopped mushrooms to the pot for a richer flavor.
- Add chopped olives to the pot for a salty flavor.
Tips and tricks:
- Brown the lamb shanks well to develop a rich flavor.
- Use a Dutch oven or large oven-safe pot with a lid to ensure even cooking.
- Strain the braising liquid through a fine-mesh sieve to remove any solids.
Storage instructions:
Store leftover braised lamb shanks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover braised lamb shanks in a covered pot over low heat until warmed through.
Presentation ideas:
Serve braised lamb shanks on a platter with the reduced braising liquid spooned over the top.
Garnishes:
Garnish braised lamb shanks with chopped fresh parsley or rosemary.
Pairings:
Pair braised lamb shanks with roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Creamed spinach
Troubleshooting advice:
- If the braising liquid is too thin, reduce it further until it reaches the desired consistency.
- If the lamb shanks are not tender after 2-3 hours of braising, continue to cook until they are.
Food safety advice:
- Make sure the lamb shanks reach an internal temperature of 145°F before serving.
- Store leftover braised lamb shanks in the refrigerator within 2 hours of cooking.
Food history:
Lagrein is a red wine grape variety grown in the Alto Adige region of Italy. It is known for its deep color and full-bodied flavor.
Flavor profiles:
Braised lamb shanks have a rich, savory flavor with hints of rosemary and thyme. The Lagrein wine adds a fruity, slightly acidic note to the dish.
Serving suggestions:
Serve braised lamb shanks with a glass of Lagrein wine for a perfect pairing.
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Region: Italian
Taste: Rich, Savory, Herbaceous, Tangy, Earthy