Braised lamb shanks from Stefano Faita

Braised lamb shanks

Preparation time 20 minutes

Total time: 3 hours 20 minutes

Ingredients

  1. 4 lamb shanks
  2. To taste, salt and freshly ground pepper
  3. Enough flour
  4. 45 mL (3 tbsp.) olive oil
  5. 2 garlic cloves, finely chopped
  6. 2 sprigs rosemary, finely chopped
  7. 250 mL (1 cup) dry white wine
  8. 250–500 mL (1–2 cups) veal stock
  9. 45 mL (3 tbsp.) red wine vinegar
  10. 3–4 anchovy fillets, or more to taste
  11. 1–2 garlic cloves
  12. 10 mL (2 tsp.) lemon zest to garnish
  13. To taste, chopped parsley, to garnish

Directions

  1. Preheat oven to 160°C (325°F).
  2. Season lamb shanks with salt and pepper.
  3. Coat in flour and shake off excess.
  4. Heat an ovenproof pan over medium-high heat and pour in oil. When hot, sear shanks on all sides for about 8 to 10 minutes, or until golden. Add chopped garlic and rosemary.
  5. Cook for 1 or 2 minutes. Add white wine and 250 mL (1 cup) veal stock, and bring to a boil.
  6. Cover and bake shanks for about 2 hours, stirring occasionally, adding more veal stock if the dish seems dry.
  7. In a mortar, combine red wine vinegar, anchovy fillets, and garlic cloves, and crush with pestle into a paste.
  8. Add garlic and anchovy paste to shanks and stir to combine.
  9. Continue baking until shanks are tender, about 45 minutes to 1 hour according to the size of the shanks.
  10. Internal temperature should reach 70°C (160°F).
  11. Transfer meat to a serving dish. Skim off excess fat from cooking juices. For a thicker sauce, bring cooking juices to a boil over medium-high heat and reduce for about 10 to 15 minutes.
  12. Drizzle lamb with sauce. Garnish with lemon zest and chopped parsley, and serve.

CHEF’S SECRET

If you don’t have a mortar and pestle, finely cut garlic and anchovy fillets, and then mix with vinegar.

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