Tom Valenti's Lamb Shanks

Name: Tom Valenti's Lamb Shanks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 fillets anchovy fillets; 1 bay leaf; 473 milliliters beef broth and 2 cups chicken broth; 8 whole black peppercorns; 1 carrot, roughly chopped; 2 ribs celery, roughly chopped; 6 servings Coarse salt and pepper, to taste; 5 sprigs fresh thyme; 6 lamb foreshanks; 6 servings White Bean Puree, for serving; 3 Tbsps olive oil; 1 onion, roughly chopped; 473 milliliters red wine; 1 teaspoon sugar; 79 milliliters tomato paste; 237 milliliters white wine; 79 milliliters white-wine vinegar; 1 head whole head of garlic, cut in half crosswise

Tom Valenti's Lamb Shanks is From preparation to the plate, this recipe takes roughly 45 minutes. If you have peppercorns, bean puree, wine, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 325°F. Season the lamb with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Oven

Heat 3 tablespoons oil in a pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add the tomato paste and cook 1 to 2 minutes.

Ingredients you will need

Tomato Paste

Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.

Ingredients you will need

Peppercorns

Anchovies

Bay Leaves

Garlic

Thyme

Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.

Ingredients you will need

Lamb Shanks

Vinegar

Broth

Sugar

Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.

Ingredients you will need

Lamb Shanks

Olive Oil