braised lamb shanks with wine and herb pan sauce

How To Make braised lamb shanks with wine and herb pan sauce

• 1

  Pour the oil in a roasting pan or large skillet large enough to fit all the shanks. Season shanks with salt and pepper, then cook in the hot oil for about 10 minutes or until browned on all sides. Transfer lamb to a platter.
• 2

  Add the onion, leek and carrots to the pan, and cook for 10 mins or until they begin to brown.
• 3

  Stir in the rosemary and garlic, and cook for 3 to 4 minutes more.
• 4

  Stir in the flour and tomato purée, and season with salt and pepper. Then stir wine and stock into the pan sauce. Return the lamb shanks to the pan. Bring the sauce to a simmer over low heat, cover pan and cook, undisturbed, for 1½ to 2 hrs or until lamb is tender.
• 5

  Transfer lamb shanks to a platter, cover to keep warm, and set aside.
• 6

  Return pan to the stove, and let the sauce simmer over low heat, stirring frequently, for about 15 mins or until the sauce is rich and glossy and the vegetables are very tender. While stirring, lightly smash or crush vegetables, to break up big chunks.
• 7

  Spoon sauce over each lamb shank, and serve immediately. (If you prefer a smooth sauce, force the sauce through a sieve or purée in a food processor for about 10 to 25 seconds until smooth.)
• 8

  The lamb and sauce can be stored in the fridge for two days (which allows the flavors to meld) or it can be frozen for one month. To serve, reheat the lamb in the sauce over medium heat, stirring in a splash of water if the sauce is too thick, and cook until heated through.
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