TOM VALENTI'S LAMB SHANKS

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Tom Valenti's Lamb Shanks image

Provided by Tom Valenti

Categories     Garlic     Tomato     Vegetable     Braise     Dinner     Vinegar     Lamb Shank     Red Wine     White Wine     Winter     Parade     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

6 lamb foreshanks
Coarse salt and pepper, to taste
3 tablespoons plus 1/4 cup olive oil
2 ribs of celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets
1 whole head of garlic, cut in half crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 teaspoon sugar
2 cups beef broth and 2 cups chicken broth
White Bean Puree , for serving

Steps:

  • 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
  • 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
  • 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
  • 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
  • 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
  • 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
  • 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.

Forrest Gollihar
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This recipe is a culinary abomination.


Jeremy Pabon
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I'm sorry, but this recipe was just plain bad.


christopher phiri
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This recipe was a disaster.


hamza kh
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I would not recommend this recipe to anyone.


Hgdhgj Fnzjhs
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This recipe is not worth trying.


Md Buppy
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This recipe was a waste of time and money.


Kirk Wilson
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I didn't care for the flavor of the sauce.


Honaija Akter
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The lamb shanks were a bit dry, but the sauce was good.


Safder Naqvi
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I found the recipe to be a bit too complicated. I think I'll try a simpler recipe next time.


Abdulselam AMAN
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The lamb shanks were a bit tough, but the sauce was delicious.


BigGamer52
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This recipe is a keeper! I will definitely be making these lamb shanks again.


Ssessanga Brian
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I followed the recipe exactly and the lamb shanks turned out perfectly.


Taiwo Imoleayo
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These lamb shanks were fall-off-the-bone tender and the sauce was divine.


naiym islam
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This is my go-to recipe for lamb shanks. It's always a crowd-pleaser.


Ayudady Hunter
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I made this recipe for a dinner party and it was a huge success. Everyone raved about the lamb shanks and the sauce.


TLF JORDAN
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This recipe was easy to follow and the results were amazing. The lamb shanks were perfectly cooked and the sauce was delicious.


John Anderson
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I've made this recipe several times and it's always a hit with my family and friends. The lamb shanks are always so tender and juicy, and the sauce is to die for.


Asik Imtiaz
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This lamb shank recipe is a winner! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.