Braised Lamb Shanks with Roasted Vegetables
- 2 tablespoons vegetable oil
- 6 lamb shanks
- 1 large Spanish onion
- 6 cloves garlic, minced
- 2 quarts chicken stock
- 6 small red-skin potatoes, in 1-inch chunks
- 4 large carrots, in 2-inch chunks
- 2 parsnips, in 1 1/2-inch chunks
- 2 large zucchini in 1 1/2-inch chunks
- 3 to 4 tablespoons balsamic vinegar
- Salt and pepper
- In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter.
- Add the onions and cook until lightly colored.
- Add the garlic and cook for 1 more minute.
- Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock.
- Preheat oven to 400 degrees.
- Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven.
- Blanch and transfer carrots, then parsnips and then zucchini in same manner.
- Roast vegetables for 10 minutes.
- Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes.
- Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste.
- Serve shanks with vegetables and sauce.
Recipe courtesy of FoodNetwork.com