Follow these steps for perfect results
lamb shanks
water
celery top
leaves and tender stems
parsley
Italian flat leaf
ground thyme
bay leaf
garlic clove
peeled and halved
salt
pepper
flour
seasoned with salt and pepper
dried tarragon
dried summer savory
red table wine
canola oil
Preheat the oven to 375°F (190°C).
Place lamb shanks in a large pot and cover with water.
Add celery tops, parsley sprigs, thyme, bay leaf, garlic, salt, and pepper to the pot.
Cover the pot and simmer on the stovetop for 1 hour.
Remove the shanks from the broth; strain and reserve the broth.
In a large bag, combine flour, tarragon, and savory. Shake to mix.
Roll each shank in the seasoned flour.
Mix red wine and canola oil together.
Pour the wine and oil mixture over the floured shanks in a baking dish.
Bake in the preheated oven for 1 hour, or until the shanks are crisply browned.
Turn the shanks occasionally and baste frequently with the wine and oil mixture.
Make gravy from the leftover flour, pan drippings, and reserved broth. Simmer until thickened.
Expert advice for the best results
Use a good quality red wine for the best flavor.
Browning the shanks before braising adds depth of flavor.
Skim any excess fat from the braising liquid before making the gravy.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Place the lamb shank on a bed of mashed potatoes or polenta. Ladle the gravy over the shank. Garnish with fresh parsley or rosemary.
Serve with mashed potatoes, polenta, or creamy grits.
Roasted vegetables such as carrots, parsnips, and potatoes.
Complements the richness of the lamb.
Discover the story behind this recipe
Often served during festive occasions.
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