Rosemary-Braised Lamb Shanks
Serve with Kendall-Jackson Merlot, Cabernet Sauvignon, Zinfandel
If there is an easier dish than lamb shanks, and one that's as satisfying on a chilly evening, we don't know about it! Aside from a quick initial browning, all the cooking is unsupervised. Meanwhile your kitchen is alive with savory aromas and you are free to play host and hostess.
The recipe calls for a red wine and the Kendall-Jackson Merlot, Cabernet Sauvignon, or Zinfandel admirably fills that bill. And, of course, pour the wine used in the dish to accompany it.
The versatile 5-quart Le Creuset Buffet Casserole let's you choose to cook the shanks on the rangetop or move the pan to the oven. And serving from the cooking pan means hot foods stay hot, and cleanup is easy.
Buttered poppy-seed noodles, parslied orzo pasta, or rice are a perfect foil for the lamb and it's delicious juices. Go ahead, light the candles and enjoy a delicious, stress-free dinner party.
6 meaty lamb shanks
Kosher salt and freshly ground pepper
2 Tbsp. olive oil
2 onions, chopped
3 large carrots, chopped
10 cloves garlic, chopped
2 C. red wine
1 (28-oz.) can whole tomatoes with juice
2 C. chicken stock
1 C. beef stock
1 1/2 tablespoons. chopped fresh rosemary
2 teaspoons chopped fresh thyme
Season the lamb with salt and pepper.
Heat the olive oil in the 5-quart Le Creuset Buffet Casserole over medium-high heat. Add the shanks and cook until evenly browned, about 2 minutes per side. Transfer shanks to a platter.
Return the skillet to medium heat. Add the onions, carrots and garlic. Cook until the onions are browned, 5-7 minutes. Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits. Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme. Return the shanks and juices that have collected to the skillet. Bring to a boil, cover and reduce the heat to low or place the Buffet Casserole in a 325-degree oven (or a temperature that will just maintain a simmer.)
(Your Le Creuset cookware gives you two options: cook on the rangetop or cook in the oven!
Whatever method yoiu choose, cook, covered, at a simmer until the meat is tender, about 2 1/2 hours. If you chose the oven method return the pan to the stovetop. Remove the coverand increase (or turn) the heat to medium-high. Cook until the liquid begins to thicken, 20-30 minutes. Transfer the shanks to a serving platter and cook the liquid until thick, about 15 minutes. Season to taste with salt and pepper. Pour over the shanks and serve.