AllenOK
Executive Chef
Oh, this one sounds divine. I may have to splurge soon and get some lamb shanks to try it.
The recipe calls for a roasting pan. When you read the directions, you'll notice that you start by roasting the aromatics for an hour first, then removing the pan, and browning the lamb on the stovetop in the same pan. While this is great for the flavor, most home roasting pans aren't up do cooking on the stovetop as well as in the oven. I usually use a cast iron skillet for this, however, lamb shanks are to big for a cast iron skillet and lid, unless you tent with foil. A dutch oven, however, would be great.
Braised Lamb Shanks with Roasted Shallots and Dried Cherries
Yield: 6
2 T olive oil
8 shallots; peeled
6 whole cloves garlic
6 lamb shanks (10 - 12 oz)
Salt and freshly ground black pepper
½ c all-purpose flour
1 c red wine
2 ½ c lamb or veal stock
3 T balsamic vinegar
1 c dried cherries
1 T chopped fresh thyme
Preheat oven to 300°F. Put the olive oil, shallots, and garlic in a large roasting pan, cover with a lid, and place in the oven. Roast for about 1 hour or until the shallots and garlic are soft to the touch. Remove the pan from the oven and place on the stovetop over high heat. Season the shanks with salt and pepper. Place the flour on a large plate and dredge the lamb in it. Place the shanks in the pan and sear both sides well, about 2 minutes on each side. Add the wine and reduce over high heat by about half. Add the stock, vinegar, cherries, and thyme, cover with a lid, and place in the oven. Cook until tender, 1 - 1 ½ hours. Remove the pan from the oven and season the broth to taste with the salt and pepper. Place the lamb on a serving platter.
Slice and serve hot with the sauce spooned over.
The recipe calls for a roasting pan. When you read the directions, you'll notice that you start by roasting the aromatics for an hour first, then removing the pan, and browning the lamb on the stovetop in the same pan. While this is great for the flavor, most home roasting pans aren't up do cooking on the stovetop as well as in the oven. I usually use a cast iron skillet for this, however, lamb shanks are to big for a cast iron skillet and lid, unless you tent with foil. A dutch oven, however, would be great.
Braised Lamb Shanks with Roasted Shallots and Dried Cherries
Yield: 6
2 T olive oil
8 shallots; peeled
6 whole cloves garlic
6 lamb shanks (10 - 12 oz)
Salt and freshly ground black pepper
½ c all-purpose flour
1 c red wine
2 ½ c lamb or veal stock
3 T balsamic vinegar
1 c dried cherries
1 T chopped fresh thyme
Preheat oven to 300°F. Put the olive oil, shallots, and garlic in a large roasting pan, cover with a lid, and place in the oven. Roast for about 1 hour or until the shallots and garlic are soft to the touch. Remove the pan from the oven and place on the stovetop over high heat. Season the shanks with salt and pepper. Place the flour on a large plate and dredge the lamb in it. Place the shanks in the pan and sear both sides well, about 2 minutes on each side. Add the wine and reduce over high heat by about half. Add the stock, vinegar, cherries, and thyme, cover with a lid, and place in the oven. Cook until tender, 1 - 1 ½ hours. Remove the pan from the oven and season the broth to taste with the salt and pepper. Place the lamb on a serving platter.
Slice and serve hot with the sauce spooned over.