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Receta Greek Style Braised Lamb Shanks

by Global Cookbook

Ingredientes

3 Tbsp. extra virgin olive oil 6 x lamb shanks - (12 to 14 ounce ea) Salt to taste Freshly-grnd black pepper to taste 2 x celery stalks minced 1 lrg onion minced 1 lrg carrot minced 6 lrg garlic cloves minced 3 x liquid removed canned anchovies 2 x cinnamon sticks

2 sm bay leaves 2 x fresh thyme sprigs 5 x juniper berries (or possibly 2 Tbsp. gin) 1/4 tsp grnd nutmeg 1 Tbsp. tomato paste 1 bot Merlot - (750 ml) 1 can low-salt chicken broth - (14 ounce) 1 can low-salt beef broth - (14 ounce)

Direcciones

1. Preheat oven to 325 degrees. Heat oil in large ovenproof pot (wide sufficient to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add in lamb to pot and saute/fry till brown, turning occasionally, about 10 min. Transfer lamb to plate.
2. Add in next 10 ingredients to pot. Saute/fry till vegetables brown, about 20 min. Fold in tomato paste. Add in wine and all broth; boil till liquid is reduced by half, stirring occasionally, about 10 min. Return lamb to pot, arranging in single layer; add in any accumulated juices. Bring to boil.
3. Place lamb in oven and cook uncovered till tender, basting and turning occasionally, about 2 hrs. Transfer lamb to plate.
4. Skim any fat from top of roasting liquid. Press all liquid and sufficient of vegetables through sieve set over large bowl to make sauce with gravy consistency.
5. Return gravy to pot; add in lamb. Season with salt and pepper. (Can be made 1 day ahead. Cold slightly. Chill uncovered till cool, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.
6. This recipe yields 6 servings.
7. Comments: At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich lamb.

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