
This recipe that Chef Ryan Clark of Lodge on the Desert in Tucson, AZ, shared with me is one of those “low & slow” cooked dishes that’s perfect to start in the morning on a chilly day. You’ll put it in the oven with a full gallon of chili-spiked braising liquid which, simmered down for four hours, still leaves plenty to reheat and glaze the shanks for several reprises. Served with little pearls of Israeli couscous, rich gravy & a sauce of preserved lemon, mint, garlic and Greek yogurt, these ancho-spiced shanks make a meal full of bright flavors.
Makes 4 to 6 servings
Ancho-Braised Lamb Shanks Ingredients
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3 cloves garlic, unpeeled
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4 lamb shanks, 16 to 20 ounces each
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2 tablespoons canola or grape-seed oil
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1 to 2 tablespoons salt
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1 tablespoon freshly cracked black pepper
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1 tablespoon ground cumin
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1 large white onion, roughly chopped
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1 large carrot, roughly chopped
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2 ribs celery, chopped
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1 bay leaf
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1 cup dry red wine
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1 gallon veal or beef stock
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4 whole dried ancho chilies
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1 package Israeli couscous
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1/2 cup plain Greek yogurt
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2 teaspoons finely minced preserved lemons, optional
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3 teaspoons fresh chopped mint
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1 teaspoon minced garlic
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2 teaspoons lemon zest
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Arugula or radish sprouts, optional
Instructions
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Heat oven to 325. Place garlic cloves with 1 teaspoon water in a foil packet in oven. Roast, 20-30 minutes until garlic cloves are soft.
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Stir salt, pepper and cumin together in a small bowl. Rub mixture into the lamb shanks.
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Heat oil in a large, heavy skillet. Cook lamb shanks, in batches if necessary, until well browned on all sides, 12 minutes per batch. Transfer to a plate.
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In the same skillet, saute onion, carrot and celery until softened and golden brown, 10 minutes.
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Remove garlic cloves from oven; squeeze pulp from skins. Add garlic to skillet. Pour in wine; cook, stirring up browned bits from the pan as it reduces. Add as much beef stock as will fit in the pan along with bay leaf; heat to boiling.
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Place the lamb shanks in a very large roasting pan. Pour hot stock and vegetables over the meat.
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Wearing gloves, snip the stems off ancho chilies, remove seeds; add ancho chilies to pan. Heat remaining beef or veal stock until boiling; add to the roasting pan.
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Cover roasting pan tightly with foil; roast in 325 oven, 4 hours.
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Remove pan from oven; cool shanks and vegetables in braising liquid. Refrigerate until well chilled, or overnight.
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To serve: Heat oven to 350. Skim fat from the pan. Remove the shanks. Strain out the vegetables from the braising liquid. On your stovetop, In an oven-proof pan over medium heat, reduce braising liquid by one-third. Add shanks to the pan; place in oven. Spoon braising liquid over shanks every 5 minutes until shanks are heated through and glazed with the braising liquid.
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Meanwhile, toast couscous in a hot skillet until golden brown. Cook couscous in well-salted boiling water following package directions. Season to taste with salt pepper and a little butter.
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Mix yogurt, preserved lemons, mint and garlic together to make a sauce garnish.
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To plate, place a mound of couscous in a serving dish, top with a lamb shank. Spoon braising sauce over all. Garnish with a dollop of yogurt sauce, finely grated lemon zest and a sprinkling of fresh sprouts