A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.
- 6 lamb shanks (about 4 1/2 lbs)
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. olive oil
- 1 large onion, thinly sliced
- 2 1/4 cups beef broth
- 2 cups red wine
- 1/4 cup tomato paste
- 3 garlic cloves, minced
- 2 Tbsp. minced fresh rosemary leaves
- 2 Tbsp. packed brown sugar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. red wine vinegar
- 1 1/2 cups lentils, rinsed and drained
- fresh rosemary sprigs
- Preheat oven to 350 F. Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks, a few at a time for 3-5 minutes, turning often until browned on all sides. Remove to a roasting pan and arrange in a single layer after browning each batch.
- Reduce heat to medium and add onion to oil remaining in frying pan. Cook, stirring often, for 4-6 minutes until onion is golden brown. Stir in 2 cups broth, wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of frying pan. Pour contents over lamb shanks and cover roasting pan tightly with foil. Transfer to oven and cook for 30 minutes.
- Turn shanks over and stir lentils into cooking juices. Re-cover with foil and cook at least 1 hour or until lamb shanks and lentils are very tender. If lentil mixture seems too thick, add a little of the remaining beef broth, heating it before adding to roasting pan. Taste and adjust seasoning if necessary. Spoon all into a shallow serving dish and garnish with fresh rosemary. Serves 6.
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