Recipe courtesy of Michael Lomonaco
Episode: Comfort Foods
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees.

Season lamb with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the lamb shanks over high heat on all sides until well browned, about 6 minutes. Remove the shanks and place in an oven-proof casserole. To the skillet add the diced vegetables and saute for 3 to 4 minutes.

When the vegetables have begun to cook and wilt, add garlic, sachet of herbs and tomato paste and combine. Add the wine and beef broth and bring to a boil. Pour the boiling liquid-vegetable mixture over the shanks in the casserole and braise, covered, in the oven for 1 hour and 20 minutes.

The lamb should be fork tender, with the meat just beginning to separate from the bone. Serve with the pan juices, vegetables, toasted polenta and sprinkle generously with the rosemary and thyme.

IDEAS YOU'LL LOVE

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Chile-Braised Short Ribs

Recipe courtesy of Nancy Fuller

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Braised Short Ribs

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Braised Artichokes

Recipe courtesy of Food Network Kitchen

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking