Rated 5.0 stars by 1 users
Entree
2 servings
30 minutes
2 hours
Chef Heidi Allison
Slow-roasting the lamb shanks in a fresh tomato sauce flavored with caramelized vegetables and cumin creates meat so tender it falls off the bone. This dish is quintessential comfort-food and a new option for Easter!
2 lamb shanks
1 cup all-purpose flour
2 tablespoons grape seed oil
1 tablespoon olive oil
1/2 small white onion, chopped
2 stalks celery - cut into 1/4 inch slices
1 clove peeled garlic, minced
2 organic carrots, peeled and cut into 1/4 inch slices
1 tablespoon ground cumin
3 Organic Roma Tomatoes, quartered and seeded, then puréed in a blender
5 cups water
Freshly ground black pepper
Preheat oven to 325º F.
Rinse lamb shanks under water and pat dry with a paper towel.
Dredge shanks in flour and shake off excess, then set aside on a plate.
Heat 2 tbsp. of grape seed oil in a heavy, oven-proof enameled cast-iron 4 ½ - quart Dutch oven on medium-high heat and brown the lamb on both sides, then set aside.
Add remaining oil to the pan and reduce the heat to medium-low and add onion, celery, garlic and carrots. Sauté vegetables until soft and onion is golden, stirring constantly with a wooden spoon.
Add cumin and sauté for 1 minute, stirring to coat the vegetables.
Return shanks to the pot and add puréed tomatoes, water, salt, black pepper and stir (shanks should be covered by 2 inches of liquid).
Cover the pot and place in the oven for 2 hours or until tender.
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