Lamb Shanks

Ingredients

• 1 tablespoon vegetable oil
• 4 lamb shanks, 1/2 pound each
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 cup red wine
• 3 ribs celery, and cut into large dice
• 3 carrots, peeled and cut into large dice
• 2 anchovy fillets
• 2 cups tomato puree
• 2 cups chicken broth, homemade or low-sodium canned
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• ½ teaspoon whole black peppercorns
• ½ teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 cup minced parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    643 calories; 36 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 51 grams protein; 152 milligrams cholesterol; 1594 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
2. Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).

3 hours 30 minutes