4 Lamb Shanks
3 TBS. vegetable oil
Flour (as needed)
6 cloves garlic, peeled and quartered
2 cups dry red wine
2 springs rosemary, stemmed & chopped OR 2 tsp. dried rosemary - crushed
6 cups stock (lamb, chicken, or vegetable)
salt & fresh ground pepper to taste
- Preheat oven to 325 degrees F.
- In a dutch oven or roasting pan large enough to hold all shanks spread out, heat oil over a high heat. Place flour in a shallow pan. Season the shanks, and roll them in the flour until coated. Shake off excess flour. Set shanks in hot oil and sear on all sides until a medium brown (about 3 minutes per side).
- Pour off all but 1 TB. of the remaining fat. Add the garlic halves and sauté them with the shanks over a medium heat just until the garlic is tender (NOT brown). Add the wine, rosemary and 4 cups of stock, and bring to a boil over high heat.
- Cover and set into the oven and braise for 2 to 2 1/2 hours, checking periodically to make sure that the liquid hasn't evaporated. Only add more stock if necessary to keep the liquid covering the shanks about halfway.
- To finish the lamb, remove the lamb from the pan and keep warm. Strain the liquid into a medium saucepan and bring to a boil, skimming off any residue that surfaces, until reduced to where it is slightly thickened. Season to taste with salt and pepper.
- To serve, place couscous, polenta or barley on a plate. Place a lamb shank on top of the grain. Spoon the sauce over the top.