SLOW-ROASTED WITH MIREPOIX, THYME, WHITE WINE AND BROTH UNTIL MELT-IN-YOUR-MOUTH TENDER.
INGREDIENTS
Serves 4
- 2 lamb shanks (about 500–600 g each)
- 40 whole garlic cloves, unpeeled
- 2 yellow onions, roughly chopped
- 3 carrots, cut into large chunks
- 2 celery stalks
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 2 bay leaves
- 500 ml dry white wine
- 500 ml beef or lamb stock
- Olive oil
- Salt and freshly ground black pepper
METHOD
- Preheat the oven to 160 °C / 325 °F.
- In a cast-iron Dutch oven, sear the lamb shanks in olive oil until golden. Remove and set aside.
- In the same pot, add the mirepoix (onion, carrot, celery) and cook 5 minutes.
- Add the whole garlic cloves, thyme, rosemary, and bay leaves.
- Return the shanks, deglaze with white wine, and reduce by half.
- Add the warm stock until it reaches halfway up the meat. Season well.
- Cover and bake for 3 hours.
- Uncover for the last 30 minutes to allow gentle browning.
- The meat should be buttery tender, falling off the bone.
- Serve with the confit garlic and mirepoix, alongside mashed potatoes or roasted vegetables.
By Laurent Dagenais