5 pieces lamb shank- we were lucky to find them from Australia!
1 cup flour
1 yellow onion- chopped
2 celery stalks- washed and chopped
4 carrots- washed, peeled and chopped
1 zest of lemon- using a vegetable peeler for large strips
4 cloves garlic- chopped
2 bay leaves
2 leeks- washed and chopped
1 cup dry red wine
2 cups low sodium beef broth
2 sprigs of thyme- remove from stem (I also added in a dash of lavender)
1 28 oz can of crushed tomatoes
salt and pepper to taste
1 tbsp extra virgin olive oil
2 tbsp unsalted butter
This recipe should be made entirely in a French oven/braiser. Mine isn’t graded for stove top, so I had to use a stock pot for the first part of the dish, then finished in the braiser.
Preheat oven 375.
Wash the lamb in cool water, then pat dry on paper towels.
In a large bowl, put the flour and season it generously with a pinch or two of salt and pepper.
Coat the shanks in the seasoned flour, tapping off the excess flour. If you over flour then the flour will burn when you brown them. You don’t want burnt lamb or burnt bits in the pan.
On medium-high heat, heat up the olive oil in a large stock pot, then add the butter and swirl it around till melted. Using tongs, place the shanks in the pan and begin to brown all four sides. Carefully turning them. Once browned, place them on a plate and set aside.
In the same pan, if needed add in a touch of oil, place the onion, garlic, leeks, carrot, celery, bay leaves, thyme, and lemon zest. Cook down until they are colorful.
Season with salt and pepper, then add in the shanks.
Pour in the wine, and cook down till the wine has reduced, about 15-20 minutes.
Gently mix together.
Cover and set into oven. Braise for 1.5 hours.
Remove the cover and finish cooking for another 30 minutes, until the sauce is thick and the lamb is tender, falling off the bone.