Braised Lamb Shanks

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	505505 cal
pro	49 g49g pro
total fat	25 g25g total fat
sat. fat	10 g10g sat. fat
carb	19 g19g carb
fibre	3 g3g fibre
chol	166 mg166mg chol
sodium	721 mg721mg sodium
% RDI:	-
calcium	99 calcium
iron	4444 iron
vit A	7878 vit A
vit C	5050 vit C
folate	2424 folate

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A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.

Ingredients

6 lamb shanks , (about 4 lb/2 kg)6 6lamb shanklamb shanks, (about 4 lb/2 kg)
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 tsp fennel seeds 2 2tsp tspfennel seeds
1 onion , diced1 1oniononions, diced
2 carrots , diced2 2carrotcarrots, diced
2 celery stalks , diced2 2celery stalkcelery stalks, diced
6 cloves garlic , minced6 6cloves garlic, minced
3/4 tsp salt 3/4 3/4tsp tspsalt
1 cup dry red wine 1 1cup cupdry red wine
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3 tbsp butter , softened3 3tbsp tbspbutter, softened
Gremolada:
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind

Preparation

Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet.

Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry, stirring often, until onion is softened, 5 minutes. Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add lamb and any accumulated juices. Cover and cook on low until lamb is tender and separates easily from bone, 8 hours. Skim off fat.

In small bowl, stir flour with butter; stir into sauce. Increase heat to high; cover and cook until thickened, 15 minutes.

Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle over lamb.

Source : Canadian Living Magazine: November 2004