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Braised Lamb Shanks a la Rob Feenie

Food Network Canada
YIELDS
6 servings
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Ingredients

6
piece lamb, shanks
4
Tbsp olive oil
2
large carrot, peeled, roughly, chopped
1
large onion, roughly, chopped
2
leek, roughly, chopped, washed
1
cup red wine
½
cup sherry vinegar
6
garlic, cloves, peeled, crushed
1
orange, peel, only
10
peppercorns, whole, black
2
Bay Leaf
fresh thyme
parsley, sprigs
3
cup lamb stock
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Directions

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Season lamb shanks with salt & freshly ground white pepper. In a large fry pan, over high heat, add 2 tablespoons olive oil. Add lamb shanks & sear on all sides. Remove from pan & set aside. Pour off fat from fry pans and put pans to the side.

Step 3

In a heavy bottom pot with a tight fitting lid, over medium high heat, add 2 tablespoons olive oil. Add carrots & onions to brown. Deglaze with red wine & sherry vinegar. Add garlic, orange peel, bay leaves, parsley, thyme & peppercorns. Reduce liquid by ½. Add lamb stock. Deglaze the fry pans that the lamb shanks were seared in and place over a low flame. Deglaze with a little red wine and sherry vinegar and scrape the bottom of the pan. Add to the pot along with the browned lamb shanks & bring back to a simmer. Place on the lid or foil and cook in oven for 2 ½ hours or until meat easily falls away from the bone.

Step 4

When the lamb shanks are cooked, remove from liquid & cover with foil to keep warm.
Strain the braising liquid into a saucepot & over high heat reduce by ½.

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