Braised Lamb Shanks

Ingredients

• 1 bundle mirepoix
• 2400 g lamb shank (6 shanks)
• Salt
• Pepper
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 500 ml red wine
• 2 Bay leaves
• 600 ml Vegetable Broth
• 3 sprigs sage
• 3 sprigs parsley
• 1 garlic clove (more if desired)
• 1 Organic lemon

Instructions

1. 1.

   Wash, trim, and finely dice the mirepoix.

2. 2.

   Rinse the lamb shanks, pat dry, remove any excess fat or sinew, and season with salt and pepper.

3. 3.

   Heat oil in a Dutch oven, brown the shanks all over over high heat, then set aside on a plate.

4. 4.

   Roast the diced vegetables in the hot oil, stirring frequently, for 5-6 minutes until caramelized.

5. 5.

   Add the tomato paste and sauté briefly.

6. 6.

   Pour in the red wine and reduce to about one-third over strong heat.

7. 7.

   Return the shanks to the pot, add bay leaves, pour in broth, bring to a boil, then cover with a lid or foil. Braise in a preheated oven at 180 °C for about 80 minutes.

8. 8.

   Remove the lid or foil and continue braising the shanks uncovered for another 15-20 minutes. Meanwhile wash, dry, and strip the sage and parsley leaves. Peel the garlic. Finely chop all herbs and garlic into a bowl.

9. 9.

   Rinse the lemon hot, zest it dry, grate the zest into the herb-garlic mixture, and combine to form a gremolata.

10. 10.

    Take the braised lamb shanks from the oven. Squeeze juice from half a lemon into the sauce, season with salt and pepper. Sprinkle the lamb with gremolata and serve.