Slowly braising lamb in a rich stock brings you tender bites of deliciousness
Dust off you Dutch oven and let’s get cooking.
You’ll need lamb shanks. I trimmed the heck out of them, removing some fat and silver skin.
Have I told you how much I love lamb shanks? well, I do
carrot, celery, onion, garlic and some chicken and beef stock, dry red wine (I have red wine substitutes listed at the end of this post with the recipe) bay leaves and black peppercorns.
Looks like not everyone made it to the photo shoot
Don't worry about tying up the bay leaves and peppercorns, they will be strained out later.
In a Dutch oven, I used my tagine, sear all sides of the lamb shanks for about 4 minutes per side. Remove the lamb and set aside
Add the vegetables and cook them until they start to turn tender then add the stock
wine, bay leaf and peppercorns
Return the shanks to the pot, cover and cook for a few hours until the lamb is pull off the bone tender, remove the shanks from the liquid.
Strain the liquid and remove the fat from the liquid.
I used a spider to scoop the vegetables from the liquid rather than pick up the tagine and pour it through a sieve.
Bring the liquid to a boil to reduce, then return the shanks to the liquid.
The recipe calls for serving over polenta, I'll do that next time
Red wine substitutes: • Chicken, beef, or vegetable stock • Grape, Pomegranate, or cranberry juice • For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of stock or fruit juice • For sweetness, add sugar or honey
I found this recipe in Andy Pforzheimer's cookbook Barcelona
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Rioja-Braised Lamb Shanks with Polenta and Garlic
meats and poultry
1/4 cup olive oil
4 lamb shanks; each about 1 lb
2 carrots; peeled, coarsely chopped
2 ribs celery; coarsely chopped
1 yellow onion; coarsely chopped
1 head garlic; halved horizontally
4 cups beef or veal stock
3 cups chicken stock
3 cups dry red wine
2 bay leaves
1 teaspoon black peppercorns
2 tablespoons olive oil
1 tablespoon chopped garlic
5 cups milk
1 1/2 cups polenta
freshly ground black pepper
4 tablespoons unsalted butter
1 head escarole; quartered
To prepare the shanks:
In a Dutch oven or similar deep, wide pot, heat the olive oil over
medium-high heat and, when hot, sear the lamb shanks on all sides for 3 to
4 minutes a side. Be sure to sear all 4 sides of the shanks. Remove the
shanks from the pot and set aside
Put the carrots, celery, onion, and garlic in the pot and cook gently,
stirring now and then, for about 12 minutes, or until the vegetables start
to turn tender. Add the stock, wine, bay leaves, and peppercorns to the
pot. Return the shanks to the pot and bring up to a boil over high heat.
Reduce the heat to medium-low so that the liquid simmers. Cover and cook
for 2 1/2 to 3 hours, or until the lamb is tender and can easily be pulled
from the bones with your fingers. Adjust the heat to maintain a slow
Lift the shanks from the pot and set aside, covered, to keep them warm.
Strain the liquid into another pot and skim the fat from the surface with a
metal spoon. Discard the vegetables, Bring the strained liquid to a boil
over high heat and boil for 15 to 20 minutes, or until the liquid is reduce
by half and the consistency is sauce like. Return the shank to the sauce.
The shanks and sauce can be prepared up to this point 2 days ahead. Store in
tightly lidded containers.
To prepare the polenta:
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat
and sauté the garlic for 3 to 5 minutes, or until slightly browned. Take
care the garlic does not burn.
Add the milk and bring to a rapid simmer over medium-high heat. Shake the
polenta over it, whisking to prevent lumps from forming. Season well with
salt and pepper. Lower the heat to medium-low and cook for about 20
minutes, stirring often, until thick and all the milk is absorbed. Remove
from the heat and stir in the butter.
In a large sauté pan, heat the remaining tablespoon of olive oil over
medium-high heat. Rinse the escarole and shake gently so that some water
clings to the leaves. Add the escarole and cook for 3 to 5 minutes of just
until wilted. Season with salt to taste.
Reheat the lamb shank and sauce over medium heat until heated through.
Season the sauce to taste.
Spoon about a quarter of the polenta into each of 4 shallow bowls or onto 4
plates. Top with escarole and then a lamb shank. Ladle about a cup of the
sauce over the shank and serve.
** Exported from Now You're Cooking! v5.91 **
And that's that