Braised Lamb Shanks
The foreshank, a meatier cut than the hindshank, is used for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
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Cooking tools:
- Fine-mesh sieve
- Dutch oven
- Roasting pan
- Saucepan
- Skillet
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 6 lamb foreshanks, trimmed
- Kosher salt
- freshly ground black pepper
- 3⁄4 olive oil
- 2 ribs celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 large yellow onion, roughly chopped
- 1⁄2 cup tomato paste
- 1 tbsp. whole black peppercorns
- 5 sprigs thyme
- 3 anchovy filets
- 1 bay leaf
- 1 head garlic, halved crosswise
- 2 cups red wine
- 1 cup white wine
- 1⁄3 cup white wine vinegar
- 1 tsp. sugar
- 4 cups veal or chicken stock
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