They can be made in a regular pan in the oven, but the clay pot does a beautiful job in this type of braising, so if you own one, put it to use. I like to prepare it the day before we want to enjoy it, because lamb is very fatty. Storing it in the fridge overnight allows me to remove the fat that congeals on the surface. For us, it makes the meal a lot lighter and easier to digest, but you can omit that step if you prefer.
BRAISED LAMB SHANKS IN CLAY POT
(from The Bewitching Kitchen)
2 lamb shanks
3 tablespoons olive oil
2 tsp oregano
2 shallots, thickly chopped
2 celery stalks, thickly chopped
1 can whole tomatoes with their liquid (28 oz)
3 large carrots, cut into large chunks
1/2c red wine
1 tablespoon tomato paste
2 bay leaves
1/2 teaspoon cinnamon
2 teaspoons balsamic vinegar
salt and pepper to taste
Soak clay pot in cold water according to the recommendations for your brand.
Rinse and pat dry lamb shanks, season with salt and pepper. Heat 2 tablespoons oil in a pan and brown the lamb shanks on both sides, about 4 minutes per side. Transfer to the clay pot.
Add the remaining tablespoon of olive oil to the pan, brown the shallots and celery until fragrant. Add tomatoes, oregano, tomato paste and wine, cook for about 5 minutes, stirring every once in a while. Add cinnamon and balsamic vinegar, a little salt and pepper. Pour sauce over lamb shanks, add bay leaves. Arrange the carrots around the meat. If the liquid does not reach all the way up to the meat, add some water.
Place in a cold oven, turn to 375F and cook for 2 and a half to three hours. If after 2.5 hours the meat is not falling apart, and there is not enough liquid, add a little water, close the pot again and roast for another 30 minutes.
If serving next day, remove clay pot from the oven, cool it, and refrigerate overnight. Remove the congealed fat and warm the meat and sauce together.
to print the recipe, click here
Comments: This was our first dinner of 2022, and let me tell you, it exorcized awful demons from a previous celebratory meal. I am talking Christmas Eve, in which yours truly cooked the worst duck ever made in the history of mankind. I am not proud. Everything went wrong and our dinner ended up as quinoa and roasted vegetables. Which is ok, but I was really hoping for a nice roast duck to go with it. Anyway, I digress. These lamb shanks would make angels sing, unless they are Vegan Angels.
Juicy, flavorful, tender. We enjoyed them with mashed sweet potatoes. My main advice is to load the clay pot with as many carrots as you can fit in there. They turn into carrot candy…
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