Braised Lamb Shanks with Roasted Vegetables
- 2 tbsp Vegetable oil
- 6 Lamb shanks
- 1 Large Spanish onion
- 6 cloves Garlic, minced
- 2 qts Chicken stock
- 6 Small red-skin potatoes, cut into 1-inch chunks
- 4 Large carrots, cut into 2-inch chunks
- 2 Parsnips, cut into 1 1/2-inch chunks
- 2 Large zucchini, cut into 1 1/2-inch chunks
- 3 to 4 tbsp Balsamic vinegar
- In a braising pan or Dutch oven, heat the oil on high heat.
- Brown the lamb shanks on all sides and then place them on a plate.
- Add the onions to the pan and cook until just starting to color.
- Add the garlic and cook for an additional minute.
- Return the shanks to the pan and cover 2/3 up with the stock. Cook for 1 hour on low heat, occasionally flipping the shanks for even cooking.
- Preheat oven to 400 F.
- When the shanks are very tender, remove them from the pan and strain the stock.
- Skim most of the fat off the stock and and bring to slow boil in the pan. Blanch the potatoes, carrots, parsnips and finally zucchini in the stock for 2 minutes. As they finish cooking, transfer the vegetables to a roasting pan and set in oven.
- Roast the vegetables for 5 minutes, add the shanks to the pan with the vegetables and roast an additional 5 minutes.
- Over high heat, add balsamic vinegar to the stock and cook until reduced and thickened until thickened. Adjust vinegar and season with salt and pepper to taste.
- Serve shanks with vegetables and sauce.
Recipe adapted from FoodNetwork.com