Slow-Roasted Lamb Shanks

Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 shank)

Recipe from

Recipe Time

Total: 3 Hours, 38 Minutes

Nutritional Information

Calories 388
Fat 19.2 g
Satfat 4.5 g
Monofat 11.1 g
Polyfat 1.7 g
Protein 38.6 g
Carbohydrate 12.5 g
Fiber 1.5 g
Cholesterol 111 mg
Iron 3.8 mg
Sodium 604 mg
Calcium 29 mg

Ingredients

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
6 garlic cloves
1 medium shallot, peeled
3 tablespoons extra-virgin olive oil, divided
4 (12-ounce) lamb shanks
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup fruity, earthy red wine
1 1/2 teaspoons all-purpose flour
1 1/2 tablespoons Dijon mustard
1/2 cup dried porcini mushrooms
1/2 cup panko (Japanese breadcrumbs)
Cooking spray

Preparation

1. Preheat oven to 450°.

2. Combine first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons oil; process until finely ground. Sprinkle lamb evenly with salt and pepper; coat with herb mixture. Place lamb in a single layer in a large ovenproof skillet; roast at 450° for 30 minutes, turning after 20 minutes.

3. Reduce heat to 225° (do not remove lamb).

4. Cover lamb with foil. Bake an additional 2 1/2 hours or until lamb is tender. Remove lamb from pan; keep warm. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a bowl, stopping before fat layer reaches opening; discard fat. Return the drippings and wine to pan over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons wine mixture from pan; stir in flour. Return flour mixture to pan; cook for 2 minutes or until slightly thick. Remove from heat; keep warm.

5. Preheat broiler.

6. Combine mustard and 1 1/2 teaspoons oil in a small bowl; brush evenly over lamb. Place mushrooms in a food processor; process until finely ground. Combine ground mushrooms and panko in a shallow dish. Toss panko mixture with remaining 2 tablespoons oil. Press panko mixture evenly over lamb. Place lamb on a broiler pan coated with cooking spray. Broil 4 minutes or until golden brown, turning after 2 minutes. Serve with sauce.

Note:

Julianna Grimes,

April 2011