2 tbsp olive oil
2-3 lamb shanks
1 carrot, peeled and diced
2 onions, diced
2 strips of celery, diced
2 tbsp of tomato paste
2 cups red wine
3 sprigs of thyme, washed
2 sprigs rosemary, washed
2 oregano, washed
2 bay leaves
6-7 black peppercorns
3 tbsp salt
1 litre of water
In a large saucepan, heat oil on medium to high heat. When the oil reaches its smoking point, add the lamb shanks and sear each side for approximately 5-6 minutes. Remove the lamb from the pan and set aside. Add carrots, onions and celery to the saucepan and sauté for 10 minutes or until golden brown.
Stir in the tomato paste and cook for 5 minutes. Deglaze the pan with the red wine until it is reduced by half. Add the remaining ingredients and the lamb and bring to a boil. Turn the heat down to low, cover the pot and let simmer for 3 hours.
Once the lamb shanks are cooked, take them out of the liquid and set aside. With a ladle or a spoon, skim the f at off the top of the liquid. Strain the stock into a small saucepan, making sure all of the vegetables and herbs are strained out. On medium to high heat boil the liquid for 5-10 minutes or until it thickens. Add lamb shanks to the sauce until warm.
Serve the lamb shanks with the sauce, mashed potatoes and sautéed julienne vegetables.
Chef Corey’s Tips
- Use the entire onion: onion skin has immense flavour, so use it for the stock.
- Cook lamb shanks in the oven. Preheat the oven to 375° and wrap the pot with tin foil. Cooking time remains the same.
- When skimming the fat, use a paper towel to catch the bits of fat. Lightly place the paper towel on top of the stock and pull to one side.
- To thicken the sauce stir together 3 tablespoons of cornstarch and 1/2 cup cold water. Pour into the boiling stock.