By Rachel Cromell, Marketing Assistant, Produce Assistant, Co-op Owner
This slow-cooked dish will make your whole house smell divine, and will reward you with a tender, flavorful main course fit for a holiday feast.
- 2-3 lamb shanks, about 1 lb each
- Olive oil (For searing)
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 7 cloves garlic, minced
- 1 ½ cups red wine (Cabernet, or Merlot)
- 28oz pureed tomatoes, or herbed tomato sauce
- 2-3 sprigs fresh herbs; thyme or rosemary
- Bay leaves
- 2 cups water or broth
- Salt & Pepper to taste
- Yellow potatoes, for mashing
- Arugula or spinach, for serving
Preheat oven to 350F.
Season lamb with salt and pepper, sear in a dutch oven with olive oil until browned. Remove to a plate. Saute chopped veggies (minus garlic) in the same pot until fragrant. Add garlic, salt, and pepper. Saute for a minute or two longer. Deglaze pan with wine, simmer for 1 minute. Add tomatoes, water, herb sprigs, and bay leaves. Add shanks back to pot, large end down. They should be partially submerged. Cover pot, and braise for one hour. Turn shanks over, and continue for another hour. (Tip: This is a good time to make mashed potatoes according to your favorite method.) Remove lid from pot for another 15 minutes, to thicken sauce. Add water to thin if needed.
Serve shanks and sauce over mashed potatoes and greens.