Lamb shanks are naturally quite tough but long, slow cooking in a stewing liquid breaks down the tendons and moistens the meat, giving it a wonderful texture. This recipe is great served over white beans. Yield is 4 servings.
ingredients
Lamb Shanks
Assembly
directions
Heat olive oil in a large Dutch oven on high heat.
Season the lamb shanks very well with salt and pepper and put them in the Dutch oven.
Brown the shanks on all sides, for about 10 minutes in total.
Transfer the shanks to a plate.
Turn the heat down to medium and add the shallots and garlic.
Saute for 4 minutes or until soft.
Stir in the flour and cook for 2 minutes.
Stir in the tomato paste.
Deglaze the pan with the red wine and stir in the beef stock.
Add the lamb shanks back to the Dutch oven along with the juniper berries, thyme, rosemary and bay leaves.
Bring to a boil, reduce heat to medium-low and cover the pot.
Simmer for 1 1/2 to 2 hours or until lamb shanks are tender and falling off the bone.
Remove the lid, increase the heat to medium-high and add the black currants and carrots to the pot.
Simmer for about 10 minutes or until the carrots are soft and the liquid has reduced to a syrupy consistency.
Season to taste.
Serve the lamb shanks, cooking liquid and carrots with the chopped mint sprinkled on top.