Lamb shanks cooked with a sauce made of many garlic cloves, white wine, and herbs.
Serves 2 with leftovers
Prep Time30 minutesmins
Cook Time3 hourshrs
Optional resting time8 hourshrs
Total Time11 hourshrs30 minutesmins
Course: Main Course
Cuisine: American, French
Keyword: Goat Shanks, Lamb Shanks
Servings: 2servings
Calories: 528kcal
Equipment
1 Braising pot of Dutch Oven
Ingredients
Shanks
2lbsgoat or lamb shanks
1teaspoonanchovy paste
1/2cupdry white wine
1/2cup lamb stock, chicken stock, or water
6ozpeeled garlic clovesends trimmed (roughly 3-4 bulbs of garlic)
1sprig fresh rosemarygently bruises with the back of a knife
Finishing the sauce
¼cupheavy cream
Instructions
Cooking the shanks
Put the lamb shanks into a pot they can fit snugly. Add the remaining ingredients, cover with a piece of parchment, then cook at 250 F for 3 hours or until the lamb is tender and the meat gives when pierced. Discard the rosemary. Remove the pot to cool completely, then refrigerate overnight.
The next day, remove the fat that congeals on top and discard. Heat the pot to melt the liquid, then remove the shanks and set aside.
Heating and finishing the sauce
Transfer the cooking liquid and garlic cloves to a blender, puree until smooth, then transfer back to the pot, along with the heavy cream. Add the shanks to the pot, cook on medium to heat through, tasting and adjusting the seasoning of the sauce for salt until it tastes good to you.
The sauce should be smooth and slightly thickened like gravy.
Serving
To plate and serve, remove the shanks to a plates, then, if needed, adjust the consistency of the sauce by cooking on high heat to evaporate liquid and thicken it, or add a splash of water to loosen it.
Serve with rice or potatoes and seasonal vegetables. Pictured is seared Brussels sprouts and mashed potatoes seasoned with cooked , chopped scallions, fresh parsley and dill.
Notes
Either back shanks or foreshanks can be used for this recipe.