Lamb Foreshanks Recipes

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

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.

Steps:

• Heat oven to 325° Using a paring knife, cut each shank to the bone 1″ from the narrow end to help expose the bone while cooking, if butcher has not done for you Salt and pepper, and set aside. Heat ¼ cup oil in a 6-qt. saucepan over medium-high heat. Add celery, carrot, and onion, and cook, stirring, until very soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add peppercorns, thyme, bay leaf, and garlic, and cook, stirring, for 3 minutes more. Add both wines, vinegar, and sugar, and bring to a boil; reduce heat to medium-low, add stock, and keep stock mixture warm. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer shanks to a large roasting pan, and pour stock mixture over and around shanks. Cover with foil, and bake in oven for 1 hour. Remove foil, and continue cooking, turning shanks every half hour, until tender and caramelized, about 3 hours. Wonderful with an island of mashed potatoes surrounded by a sea of the sauce, meat will be fall of the bone tender so no steak knife required. .