Balsamic Gingered Braised Lamb Shanks
This is comfort food that screams of a blustery cold day. Slow food that needs plenty of simmering time... until the meat falls off the bone. Clouds of buttery mashed potatoes or a steaming bowl of polenta would make a perfect compliment to this dish.
Ingredients
1/2 cup extra virgin olive oil
8, 12 oz domestic hind bone in lamb shanks
3 tsp kosher salt
2 1/2 tsp black pepper
2 anchovy filet, minced
4 tbsp fresh ginger, peeled and chopped
16 garlic cloves, thinly sliced
2 fennel bulbs, trimmed, cored and thinly sliced
2 Spanish onions, thinly sliced
1 tsp fennel seeds
1 tsp red pepper flakes, crushed
4 tsp ground cumin
1 1/3 cup dry red wine
2 cups balsamic vinegar, reduced to one cup
6 tomatoes
6 fresh rosemary sprigs
16 cups water, dark stock, or chicken broth
Directions
Place a large cast-iron skillet or other heavy ovenproof skillet or a Dutch oven over medium high heat and when hot, add 4 tablespoons of the oil. Sprinkle the lamb shanks with 2 teaspoons of the salt and 2 teaspoons of pepper and add them to the pan. Cook until they are browned on both sides, about 4 to 5 minutes on each side. Set the shanks aside and discard the oil.
Wipe the skillet clean and reheat it. Add the remaining 4 tablespoons of oil. Add the anchovy filets, ginger and garlic, stirring well after each addition and cook until the garlic is golden, about 3 minutes. Add the fennel, onion, fennel seeds, pepper flakes, cumin and the remaining teaspoon of salt and 1/2 teaspoon of pepper, the wine and vinegar, stirring well after each addition. Cook until the sauce has reduced somewhat, about 5 minutes.
Add the tomatoes and return the shanks to the pan. Add the rosemary and water, bring to a simmer and transfer the skillet to the oven. Bake uncovered until the meat is falling off the bone, about 3 hours. Transfer to 8 plates or a large serving platter. Remove shanks and reduce, add roux to thicken if desired.
Serves 8