Grandma’s Lamb Shanks in a Wine Sauce

Method9 steps · about 3 hr 15 min

1. 1

   Step 1: Preheat the oven to 320°F (160°C) with top and bottom heat (convection is not suitable).

2. 2

   Step 2: Trim excess tendons from the lamb shanks (4) and pat dry with kitchen paper. Rub with salt and pepper (to taste).

   Uses 4 lamb shanks · Salt and pepper to taste

   
3. 3

   Step 3: Peel the shallots (1 cups) and garlic (2 cloves) cloves. Finely dice the shallot and slice the garlic. Clean and peel the celery root (2 cups) and carrots (1½ cups) and cut everything into small cubes. Strip the rosemary (4 sprigs) needles from the branches against the growth direction and chop them finely.

   Uses 1 cups shallots · 2 cloves garlic · 2 cups celery root · 1½ cups carrots · 4 sprigs rosemary

4. 4

   Step 4: Heat the oil (2 tbsp) in a casserole dish and brown the lamb shanks on all sides. They should get a nice roasting aroma. Remove the shanks from the casserole dish and set them aside.

   Uses 2 tbsp oil · lamb shanks trimmed, patted dry and seasoned

5. 5

   Step 5: Now first add the shallots (1 cups) to the hot casserole dish and fry them briefly. After 3 minutes, add the celery root (2 cups), carrots (1½ cups) and garlic (2 cloves) and also fry briefly. Add the shanks back to the casserole dish and add bay leaves (3), rosemary (4 sprigs), and raisins (2 tbsp). Pour everything with the red wine (1 cups) and the lamb stock (1 cups).

   Uses 1 cups shallots · 2 cloves garlic · 2 cups celery root · 1½ cups carrots · 4 sprigs rosemary · 3 bay leaves · 2 tbsp raisins (or sultanas) · 1 cups red wine (fruity)

6. 6

   Step 6: Close the casserole dish with a lid and let the lamb shanks simmer in the oven for 2.5 hours.Baste the shanks with some braising liquid several times. After braising time, remove the lid and let them continue to roast for another 30 minutes.

   Braise 2½ h covered, then roast 30 min uncovered · 180 minUses browned shanks with vegetables, herbs, raisins, red wine and stock

   
7. 7

   Step 7: Remove the shanks from the casserole dish, cover with aluminum foil to keep warm and set aside.

   Uses shanks cooked 2½ hours covered then 30 minutes uncovered

8. 8

   Step 8: Strain the braising liquid from the casserole dish into a pot.Add the cream (1⅔ cups) and let the stock boil down a bit. Season the red wine sauce well with salt and pepper (to taste). Now add the butter (2 tbsp) and bind the sauce with it.

   Uses 1⅔ cups liquid whipping cream, for sauce · 2 tbsp butter · Salt and pepper to taste · braising liquid retained after lifting out cooked shanks

9. 9

   Step 9: Arrange the lamb shanks on a platter and pour the red wine sauce over them or pass the sauce on the side. Finely chop the parsley (1 handful) and sprinkle over the lamb shanks.

   Uses 1 handful parsley, for garnish · braised lamb shanks covered and kept warm · strained reduced red-wine/cream sauce finished with butter