Time: 3 ½ hours
This is a recipe that takes a bit of time and preparation, but man is it worth it! The slow cooking style really pulls together the flavours of the red wine sauce. It is definitely comfort food, and a dish you want to enjoy fully and slowly, like this song by Fiona Apple.
Music Selection: Fiona Apple – Paperbag
8 lamb shanks, trimmed
1 onion, diced
4 stalks celery, diced
4 large carrots, diced
3 cloves garlic, minced
1 cup red wine
¼ cup balsamic vinegar
3 cups beef broth
1 800 g can crushed tomatoes
3 Tbsp tomato paste
5 sprigs thyme
2 dried bay leaves
Preheat oven to 350 deg.
In large dutch oven, heat some oil. Dry the lamb shanks and working in batches, single layer the lamb shanks and brown on each side. Remove from pot and set aside until completed.
In the dutch oven, add the onion, celery, garlic and carrots. Saute until softened.
Add the red wine, vinegar, broth, crushed tomatoes and tomato paste. Mix well. Remove the leaves from the stocks of the thyme and add with the bay leaves.
Heat to start boiling, then add the lamb shanks back in the sauce. Cover and place in oven for 2 ½ hours.
Remove bay leaves and shanks. Place pot back on stove and heat to reduce the liquid.
When ready to serve, in large bowl place cheesy cauliflower grits or polenta, in centre add a lamb shank and then pour some of the red wine au jus over it all. Enjoy!