One of my favorite autumnal recipes. This one is great for putting in the crock pot in the morning and then taking a long walk or hike in the crisp fall afternoon or a long day of farm chores to work up a hearty appetite. This is an excellent meal to serve with a hearty farmhouse ale or nice Syrah.
- 4 tablespoons olive oil
- 1 pound onions, sliced
- 5 large shallots, sliced (about 1 cup)
- 2 tablespoons chopped fresh rosemary
- 6 lamb shanks
- All purpose flour
- 2.5 cups dry red wine
- 2.5 cups canned beef broth
- 1.5 tablespoons tomato paste
- 2 bay leaves
Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sautï¿½ until brown (about 20 minutes). Mix in 2 tablespoons chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, add lamb shanks to skillet and cook until brown on both sides (about 10 minutes per batch). Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion/shallot mixture. Add remaining 1.5 cups of wine, canned beef broth, tomato paste, and 2 bay leaves. Bring to a boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to a boil. Reduce heat, cover, and simmer until lamb is tender, turning lamb shanks occasionally (about 1.5 to 2 hours). (note: this can be prepared a day ahead – just cover and refrigerate).
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally (about 30 minutes). Place lamb shanks on plate (one or two per person) and cover with gravy.