Braised Lamb Shank


	Recipe Source: Dorset Inn Preparation Time: 20 minutes Cook Time: 180 minutes Servings: 6 "Everyone's favorite," is how chef Sissy Hicks of the Dorset Inn describes braised lamb shanks. "They look a little barbaric with the shank hanging out of the bowl, but they make a stupendous meal!" She suggests serving them with white beans.
Ingredients: 6 tablespoons oil 6 lamb shanks Flour for dredging Salt and pepper 1 large white onion 6 garlic cloves, sliced 2 cups whole canned tomatoes, sliced 3 sprigs chopped fresh oregano or 2 teaspoons dried 3 sprigs chopped fresh thyme or 2 teaspoons dried 3sprigs chopped fresh rosemary or 2 teaspoons dried 8 cups Veal Stock	Directions: Heat the oil in a sauté pan. Dredge the shanks in flour, shake off the excess, and then salt and pepper them. Brown the lamb in the oil being careful not to splatter yourself. Use long, sturdy tongs and perhaps turn down the heat a bit. You may have to brown in batches. Once a shank has browned evenly, place it in the roasting pan. Preheat the oven to 350˚F. If the flour in the pan where you have browned the lamb is burnt, wipe the pan out with a paper towel. Then add about 4 more tablespoons oil to the pan, and over medium heat add the onions and garlic. Cook until soft. Then add the tomatoes, oregano, thyme, rosemary, and the veal stock and let simmer for a few minutes. Taste for seasoning and add salt and pepper if necessary. Pour the sauce over the lamb shanks, cover with aluminum foil, and put in the oven for about 3 hours. The meat will begin to fall off the bones. Hold in a slow oven until ready to serve.	Advertisement