Tender braised lamb shanks in a tangy citrus sauce... this is comfort food at its finest! Enjoy Chef Jonathan Collins' dinner party worthy main with his brown butter mash and wilted greens with edamame.
4 lamb shanks
1 carrot, peeled and diced
1 yellow onion, peeled and diced
2 stalks celery, diced
1 leek, white only, diced
1 orange, zest and juice
1 lemon, zest and juice
1 lime, zest and juice
4 cloves garlic
5 sprigs fresh thyme
1 tbsp tomato paste
2 cups white wine
2-3 cups chicken or beef stock
3 tbsp extra virgin olive oil
to taste kosher salt and freshly ground black pepper
- Heat olive oil in cast iron pan or heavy bottom pot over medium-high heat.
- Season lamb with salt and pepper. Sauté on all sides until golden brown, remove from pot and reserve.
- To same pot, add carrot, onion, celery, garlic and leek to pot, season with salt and pepper. Sauté vegetables until tender and golden brown. Add tomato paste, sauté until browned.
- Deglaze the pot with wine, scraping the bottom to release any well-developed flavor from the lamb and vegetables.
- Add stock, lemon, lime zest and juice, bay leaves, thyme and season with salt and pepper.
- Return the shanks to the pot, cover and braise at 250°F for 2-3 hours, turning occasionally until tender.
- Remove the shanks, cover and rest, remove bay leaves, heat the sauce to reduce to desired consistency.
- Finish with orange zest and juice, serve with vegetables and pan sauce.
Yield: 4 servings