Braised Lamb Shanks with Red Wine
- 6 lamb shanks
- Kosher salt and freshly ground pepper, to taste
- 3/4 cup olive oil
- 2 ribs celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 large yellow onion, roughly chopped
- 1/2 cup tomato paste
- 1 tablespoon whole black peppercorns
- 5 sprigs thyme
- 3 anchovy filets
- 1 bay leaf
- 1 head garlic, halved crosswise
- 2 cups red wine
- 1 cup white wine
- 1/3 cup white wine vinegar
- 1 teaspoon sugar
- 4 cups chicken stock
Heat oven to 325 degrees.
Cut each shank to the bone 1 inch from the marrow end to help expose the bone while cooking: season generously with salt and pepper and set aside.
Heat 1/4 cup oil in a 6 quart saucepan over medium-high heat. Add celery, carrot and onion, and cook, stirring until very soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add peppercorns, thyme, anchovies, bay leaf and garlic, and cook, stirring for 3 minutes more. Add both wines, vinegar, and sugar, and bring to boil: reduce heat to medium-low, add stock, and keep stock mixture warm.
Heat remaining oil in a 12" skillet over medium high heat. Working in batches, add lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer lamb shanks to large roasting pan, and pour stock mixture over and around shanks. Cover with foil, and bake in oven for 1 hour. Remove foil, and continue cooking, turning shanks every half hour, until tender and caramelized, about 3 hours.
Remove shanks from braising liquid and pour liquid through a fine strainer into a bowl; skim any fat on the surface. Serve lamb shanks with liquid as sauce.