Ingredients
- 4 lamb shanks, scored on narrow end with knife
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 6 sprigs fresh thyme
- 2 cups dry red wine
- 4 to 6 cups homemade chicken stock
- 2 serrano peppers, finely diced
- 1/2 cup dark brown sugar
- 1 cup red wine vinegar
- Sweet Potato Risotto with Roasted Chanterelles, recipe follows
Directions
Preheat oven to 350 degrees F.
Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
Serve with Sweet Potato Risotto with Roasted Chanterelles.
Sweet Potato Risotto with Roasted Chanterelles:
- 8 to 10 cups water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- Salt and freshly ground pepper
- 2 cups arborio rice
- 1 cup dry white wine
- 1 large sweet potato, baked, peeled and pureed
- 2 tablespoons cold unsalted butter
- 1/2 cup grated Parmesan
- 2 tablespoons pine nuts, lightly toasted
- 2 cups balsamic vinegar, reduced to 1/4 cup
- Roasted Chanterelles, recipe follows
- 2 teaspoons truffle oil
Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.
Roasted Chanterelles:
- 1/2 pound chanterelles
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Preheat oven to 425 degrees F.
Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.
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By AmityGirl
Edgartown, MA
on May 15, 2011
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It was easy to prepare Put it in the oven and forget for 2 1/2 hours.great flavor very tender
The vingar sauce was great I add a little bet more sugar All I had on hand was dark brown sugar and that worked fine
By pwise7624_10029479
Nashville, TN
on March 17, 2008
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This meal took all afternoon to prepare. There was some idle time, but for the most part it required constant interaction. Don't think this is one of those 'set it and forget it' recipes.
The lamb shanks were good. They were fall off the bone tender, but there wasn't a ton of flavor. We made the serrano vinegar sauce to go on it, but decided not to use it. It was really too "vinegary" for our tastes. It seems the lamb shanks would have tasted about the same had we just put them in a slow cooker with some red wine and chicken stock and veggies, without going through the whole process of searing, reducing, etc.
The risotto was pretty bad, though. It was a real disappointment for the amount of effort we put into it. Although, it did teach us that we're not fans of truffle oil -- unfortunately that was a $15, 2 grocery store, and 2 hours prep time lesson.
We would not make this again.
By shelvie_w_2425516
port jefferson, NY
on November 23, 2006
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Easy and the meal was a hit with my family
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