Lamb Shanks - Shanks Alot!
Spring is the perfect time to bring lamb to the table. Roasted, grilled, braised - it's all wonderful!
1 large potato, diced (approx. 3 cups)
2 medium carrots, sliced (approx. 1 cup)
1 large onion diced (approx. 1 cup)
2 ribs celery, diced (approx. 1 ½ cups)
6 cloves garlic
2 sprigs rosemary
2 to 4 lamb shanks, depending on how many people you are serving
2 cups red wine
4-6 cups water or stock, enough to cover the shanks and veggies
1 cup lentils
1 cup ap flour
Salt and pepper
Extra virgin olive oil
Generously salt lamb shanks and dredge them in flour to coat them. Heat pan, then coat the bottom in olive oil. When the oil gets hot, brown the shanks on all sides. Once the shanks are browned, remove them from the pan and add the celery, onions, potatoes, and carrots. Saute for 5 minutes, then add the garlic and rosemary. Stir in and saute for 3 minutes.
Add 2 cups of wine and the lentils, and cover the shanks with water or stock. Bring to a simmer, the cover and bake in the oven at 300ºF for 2 to 3 hours, until the shanks are fork tender.