Ingredients
- 4 lamb shanks
- salt and freshly ground pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon vegetable oil
- 2-3 cloves garlic, peeled and smashed
- ½ pound mirepoix (2 carrots, 2 celery stalks and 1 medium onion), cut in large dice
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 quart lamb stock (you can substitute chicken stock or veal stock)
- Sachet d’épices (1 bay leaf, 5-6 cracked peppercorns and 3-4 small sprigs each of parsley, thyme and rosemary, tied into a bundle with cheesecloth and kitchen string)
Instructions
Season lamb shanks with salt and pepper; smear with Dijon mustard. Sear in hot oil in a large, heavy pan or ovenproof pot, making sure to get nice color on all sides. Remove shanks from pan. Add mirepoix to the same oil and caramelize it well. Deglaze the pan with red wine, then stir in tomato paste and garlic. Reduce this liquid by half. Add stock and reduce slightly. Add sachet d’épices and put lamb shanks back in pot. Cover pan and braise lamb shanks until fork tender, about 1 hour and 15 minutes. This can be done on the stovetop or in a preheated 375° oven. Remove lamb shanks, strain sauce, degrease it, and adjust consistency as needed either by adding more stock or reducing the liquid by boiling.
While lamb is cooking, prepare beans and root vegetables.
To plate this dish, put a nice pile of beans in a large, flat bowl and place the lamb shank on top of it. Then sprinkle roasted vegetables around the bowl and spoon sauce over everything. Garnish with a sprig of fresh thyme or rosemary.
Suggested Wines:
Black Star Farms 2006 Arcturos Cabernet Franc
Chateau Chantal 2007 Malbec Reserve
