Categories: Beef
Ingredients
- 4 lamb shanks
- 2 tbsp. vegetable oil
- 1 cup coarsely chopped onion
- 1/2 cup coarsely chopped carrots
- 1/2 cup coarsely chopped celery
- 6 garlic cloves, smashed
- 2 cinnamon sticks
- 2 sprigs thyme
- 2 star anise
- 1/4 tsp juniper berries
- 1/8 tsp ground cumin
- Pinch crushed red pepper
- 1/2 cup canned tomatoes
- 1/4 cup From-Scratch Red Wine Vinegar (see recipe)
- 1 cup red wine
- 3 qts. chicken stock
Directions
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Preheat oven to 350. Tie a piece of kitchen twine around the thickest part of each lamb shank. Tie a second piece about 2 inches from the first string. Season the lamb with salt and let stand at room temp 1 hour.
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In a large Dutch oven with a lid, heat the oil over medium-high. Add the lamb and cook until browned all over, 3-4 minutes per side. Transfer to a plate. Add the onion, carrots, celery, and garlic to the Dutch oven. Reduce the heat to medium and cook, stirring often, until the veggies soften, 8-10 minutes. Add the cinnamon sticks, thyme, star anise, juniper berries, cumin and crushed red pepper. Cook, stirring often, until the mixture is fragrant, about 5 minutes.
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Add the tomatoes and vinegar and cook, stirring often, until the sauce is deep golden brown, 10-15 minutes. Add the wine and cook, stirring often and scraping up browned bits, until the liquid is reduced by half, about 3 minutes. Add the stock. Bring to a boil, over high. Return the lamb and any juices to the Dutch oven. Cover, transfer to the oven and braise until fork tender, 1 1/2-2 hours.
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Transfer the lamb to a plate. Strain the braising liquid into a large bowl. Return the lamb to the Dutch oven. Add enough braising liquid to come a quarter way up the lamb, and heat over medium-high. Using a large spoon or ladle, spoon the liquid over the lamb until the sauce reduces slightly and glazes the meat, 20-30 minutes.
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Meanwhile, in a large pot, boil the remaining braising liquid over medium-high until the liquid coats the back of a spoon, about 30 minutes. Serve with the lamb.