Equinox’s Braised Lamb Shanks with Winter Veggies
Prep: 10 minutes
Cook: 4 hours
1/2 cup grapeseed oil
1 cup flour
6 pounds Niman Ranch lamb shanks
Salt and freshly ground pepper to taste
1 carrot, diced
1 onion, diced
2 celery ribs, diced
1 turnip, diced
4 cloves of garlic
1 cup white wine
1 cup tomato puree
2 quarts light veal stock or 1-1/2 quarts beef stock and 1/2 quart water
1 herb bundle of rosemary, sage, and bay leaves tied up in cheesecloth
- In a very large, ovenproof casserole, heat grapeseed oil to medium temperature. Flour lamb shanks, and season liberally with salt and pepper. Sauté shanks until golden brown on all sides. Remove shanks and set aside.
- Heat oven to 300°F.
- Add carrot, onion, celery, turnip, and garlic to casserole. Sauté mixture (mirepoix) for 5 minutes. Add wine, tomato puree, 1 quart of the veal stock, and the herb bundle. Return lamb to casserole, add stock to cover lamb, and bring to a simmer.
- Place casserole in oven and simmer until shank meat pulls away from the bones—about 3-1/2 hours. (During cooking, add stock to keep meat submerged.) Remove shanks and keep warm. Remove herb bundle and discard.
- Place cooled braising liquid and mirepoix in a blender and puree. Pour sauce through a fine-mesh strainer. Serve shanks with sauce ladled over the top.
Note: Leftover sauce makes an excellent base for a bean and vegetable soup
Chef’s recommendation: Pinot Noir Talley or other smoky red wine that is rich in fruit