Braised Lamb Shank in Clay Pot
Temperatures in the teens beckons for warm stews and comfort food. This slow cooked lamb is just right. Warm spices, and carrots add delightful notes of sweetness to the sauce that compliments the boldness of the lamb. I cooked this in a clay pot which deepened the flavors of the sauce, Any oven safe baking dish with a lid can be substituted.
We chose certified organic lamb form Two Rock Ranch, a local, upstate NY farm. It specializes in Regenerative agricultures, a type of holistic farming that promotes a healthy ecosystem for both animal and soil. Methods include rotational grazing, new wells and watering systems, and dedication of permanent conservation of acres to provide safe habitats for birds. Find out more at: https://www.tworock.rocks/
Pasture raised lamb is a high quality protein, and an excellent source of iron, zinc, and vitamin B12. New research has shown that organic, grass fed meat are also sources of phytonutrients that are found in plants by means of the plants the animals eat.
My kids laughed at the of the lamb on a bed of French green beans (they thought garlic mashed potatoes were a better choice). I disagree, the beans soaked up the wonderful sauce and were really delicious. I did make some potatoes for the kids, but they were offered as a small side rather than the main focus of the meal.
- 2.5 lbs Organic lamb shanks
- 3T The Furies EVOO
- 2t The Furies Greek Mountain Oregano
- 3 cloves garlic, chopped
- 2 shallots, thickly chopped
- 5 Campari tomatoes, quartered
- 2 large carrots, cut into large chunks
- 1/2c white wine
- 1T tomato paste
- 1 cup beef stock
- 2 bay leaves
- 1/4t allspice
- 1/2t cinnamon
- 1t balsamic vinegar
- salt and pepper
- Preheat oven to 350' F
- Rinse and pat dry lamb shanks, and season with salt and pepper
- Heat 1T EVOO in cast iron skillet (or similar pan). Braise lamb on each side until browned, approximately 3-4 minutes per side. Transfer to clay pot while you make the sauce.
- Add additional 2T EVOO to skillet, brown the shallots and garlic in pan drippings with EVOO. Stir in tomatoes and allow to brown and caramelize for 1-2 minutes. Season with oregano. Stir in tomato paste and then add white wine and toss well.
- Add stock to sauce and let cook for 5 minutes at a boil to reduce slightly. Stir in allspice, cinnamon, and balsamic vinegar. Add bay leaves.
- Pour sauce over lamb shanks. Arrange carrot chunks evenly around the meat. Bake for 30 minutes then reduce oven heat to 325'F and continue to roast for additional 2.5 hours. Check halfway to baste with sauce.
- Serve on a bed of French green beans, Haricots Verts.