Ingredients
- 6 lamb shanks
- Salt and freshly ground pepper to taste
- 3 to 4 tablespoons olive oil
- 3 cloves garlic, peeled and crushed
- 1 medium onion, peeled and cut in large pieces
- 4 ribs celery, cut in 3/4-inch slices
- 2 carrots, peeled and cut in 3/4-inch slices
- 2 ½ cups red wine
- 2 small bay leaves
- 4 anchovy fillets
- 1 ¼ cups veal or beef stock
- 1 35-ounce can Italian plum tomatoes, strained and crushed
- 12 black peppercorns
- Bean puree (see recipe)
- Nutritional Information
Nutritional analysis per serving (6 servings)
1109 calories; 69 grams fat; 30 grams saturated fat; 31 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 88 grams protein; 301 milligrams cholesterol; 1233 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
- Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2 1/2 hours.
- Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.
Dining and Cooking