Braised Lamb Shanks With Escarole And Radicchio
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
54
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1810 g
Lamb Shank (about 4 shanks)2 stalks
Celery (chopped)3 cloves
Garlic (peeled and smashed)2 sprigs
Oregano (fresh)2 sprigs
Rosemary (fresh)1 cup
Tomato Paste2.5 cups
Chicken Broth (low-sodium)2 tbsps
Honey2 tbsps
Dijon MustardDirections:
1
Preheat the oven to 300 degrees F
2
Heat a large braiser pan over medium-high heat and add the oil
3
Sprinkle the lamb shanks all over with 2 teaspoons salt
4
When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes
5
Remove the lamb to a plate
6
To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes
7
Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste
8
Deglaze the pan with the wine and simmer for 3 minutes
9
Stir in the chicken stock, then add the lamb shanks back to the pan
10
Bring to a simmer, reduce the heat to medium-low, and cover the pan
11
Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through
12
Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt
13
Add the escarole and radicchio and toss well to coat
14
Arrange the bitter greens on a large serving platter
15
When the lamb is tender, remove the shanks to the platter with the greens
16
Simmer the sauce until reduced slightly, an additional 10 to 15 minutes
17
Spoon some of the sauce over the lamb
18
Serve the remaining sauce on the side, for guests to help themselves
19
Finish the platter by grating some fresh horseradish over the lamb