Outstanding, a great alternative to the traditional braising via mirepoix. Can even be done gluten free with gluten free panko breadcrumbs and gluten free flour. I would recommend more wine and less flour for the finishing sauce.
Slow-Roasted Lamb Shanks
Photo: John Autry; Styling: Cindy Barr
Yield: 4 servings (serving size: 1 shank)
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3 Hours, 38 Minutes
Amount per serving
- Calories: 388
- Fat: 19.2g
- Saturated fat: 4.5g
- Monounsaturated fat: 11.1g
- Polyunsaturated fat: 1.7g
- Protein: 38.6g
- Carbohydrate: 12.5g
- Fiber: 1.5g
- Cholesterol: 111mg
- Iron: 3.8mg
- Sodium: 604mg
- Calcium: 29mg
- 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
- 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.
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