INGREDIENTS
- 4 Lamb shanks
- 1/2 cup Worcestershire
- Salt, to taste
- 6-8 tbs. Olive oil
- 2 Onions
- 6 Garlic cloves
- 3 Carrots
- 3 Celery ribs
- 1 15 oz. can Diced tomatoes
- 2 tsp. Paprika
- 4 Bay leaves
- 1/4 tsp. Ground thyme
- 2 cups Dry white wine
- 4 cups Chicken broth
- 6 tbs. All Purpose flour
DIRECTIONS
Season lamb with worcestershire and salt. Retain the leftover worcestershire sauce for later.
Preheat oven to 400 degrees.
In a dutch oven, heat olive oil and brown lamb shanks in batches. After searing the lamb, saute the onions, garlic, carrots, and celery and lightly season with salt and pepper. Add paprika and half the flour to the vegetables and stir frequently, until mixture becomes dry, 1-2 minutes.
Stir in white wine, canned tomatoes, bay leaves, and thyme. Cook over medium to medium high heat and let simmer for 10-15 minutes, or until liquid begins to thicken. Gradually add the chicken stock and the remaining worcestershire, bring to a boil, then simmer for 10 minutes. Adjust seasoning if needed.
Cover the lamb shanks with the braising liquid in hotel pan, cover with aluminum foil and place in 400 degree oven and cook for 30 minutes. Drop temperature to 290 degrees and cook for 1 ½ hours. Turn shanks over in the braising liquid. Return to oven for another 1 ½ hours.
Remove shanks from braise. Remove about ½ cup of the liquid and put it in a bowl and add the remaining 3 tbs flour and vigorously whisk until mixture is combined and no lumps. Put the flour mixture back into the rest of the braising liquid and heat on stove to a boil, then drop to a simmer and let cook until thickens, 10-15 minutes. Season with salt and pepper as needed.
Remove from heat and return shanks to the liquid and allow to rest for at least 30 minutes before serving.
Article Provided By: Allison Thomas
