By Angelika Hanna
This recipe was in one of the first Ina Garten’s Barefoot Contessa shows I watched on the Food Network. I put it off for so long until I finally cooked it today and now wonder why I haven’t made it sooner. It is so delicious!
Prep Time: 45 min
Cook Time: 2 hrs 30 min
Total Time: 3 hrs 15 min
Yield: 2 servings
Author: Angelika Hanna / Zest4Food
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 lamb shanks
- Grapeseed oil
- Cold-pressed extra virgin olive oil
- 2-3 cooking onions, chopped
- 2 cups medium-diced carrots
- 2 cups medium-diced celery
- 1 tbsp fresh rosemary leaves or 1/2 tbsp dried rosemary leaves
- 2 garlic cloves, minced (optional)
- 1 can diced tomatoes, including the liquid
- 1 cups beef stock
- 1 1/2 cups dry white wine (I used red wine and it paired well with the lamb as well)
- 2 bay leaves
- Preheat the oven to 325 degrees Fahrenheit.
- Combine the flour, 2 tsp salt, and 1 tsp pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess.
- In a large pot, heat grapeseed oil over medium-high heat.
- Add 2 lamb shanks and cook for 10 min, turning every few minutes, until browned on all sides.
- Transfer the shanks to a plate, add more grapeseed oil, and brown the next 2 shanks. Then, transfer them to the plate.
- Wipe the grapeseed oil out of the pot with a paper towel, add the olive oil, and heat over medium to medium-high heat.
- Add the onions, carrots, celery, and rosemary and cook for 8-10 min, until the vegetables are tender.
- Add the garlic and cook 1 more min.
- Add the tomatoes, beef broth, wine, 4 tsp salt, and 2 tsp pepper.
- Add the lamb shanks, arranging them so they are almost completely submerged in the liquid.
- Tuck in the bay leaves and bring to simmer on the stove top.
- Cover the pot and place it in the oven. Let cook for 2 hrs and 30 min, turning the shanks once while they cook.
Serve with rice or orzo (pasta).