Gingered Slow-braised Lamb Shanks

Gingered Slow-braised Lamb Shanks Ingredients

4 12-ounce domestic hind bone-in lamb shanks	3/4 ts crushed red pepper flakes
1/2 ts kosher salt	2 ts ground cumin
1/4 ts black pepper	2/3 c dry red wine
1 anchovy fillet minced	1 c balsamic vinegar
2 tb chopped peeled fresh ginger	3 roasted tomatoes
8 garlic cloves thinly sliced	1/2 c cooked chick peas rinsed
1 fennel bulb trimmed cored and thinly sliced	3 fresh rosemary sprigs
1 md Spanish onion thinly sliced	10 c water or Dark Stock Chicken Broth or canned low-sodium chicken broth
1/2 ts fennel seeds

Instructions for Gingered Slow-braised Lamb Shanks

Instructions:

1. Preheat the oven to 275 to 300 degrees.

2. Place alarge cast-iron skillet or other heavy ovenproof skillet or a Dutch oven overmedium-high heat and when it is hot, add 2 tablespoons of the oil. Sprinkle the lamb shanks with 1 teaspoon of the salt and 1 teaspoon of the pepper and addthem to the pan. Cook until they are browned on both sides, about 4 to 5 minuteson each side. Set the shanks aside and discard the oil.

3. Wipe the skillet clean and reheat it. Add the remaining 2 tablespoons oil. Add the anchovy fillet, ginger and garlic, stirring well after each addition, and cook until the garlic is golden, about 3 minutes. Add the fennel, onion, fennel seeds, pepperflakes, cumin, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the wine andthe vinegar, stirring well after each addition. Cook until the sauce has reduced somewhat, about 5 minutes.

4. Add the tomatoes and chick peas and return the shanks to the pan. Add the rosemary and water, bring to a simmer, and transfer the skillet to the oven.

5. Bake uncovered, until the meat isfalling off the bone, about 3 hours. Presentation:Place a shank on each of4 plates and pour sauce over. Or, serve family style, with all meat and sauceplaced on a large serving platter.

Recipe By: Chef Todd English (Epicurious.com)


Main Ingredient: Cuisine: 

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