A hearty main ideal for the fall and winter months. Use a peppery, robust Premium Extra Virgin Olive Oil to stand up to the stronger flavour of lamb shanks. Della Terra Rosemary Olive Oil can be used in place of the robust Extra Virgin Olive Oil.
- 4 lamb shanks
- 1/2 cup flour
- 1 tablespoon kosher salt
- Fresh ground pepper to taste
- 4" sprig of rosemary, woody stems discarded
- 4 cloves fresh garlic, minced
- 1 medium onion, minced
- 1 large carrot, finely diced
- 1/3 cup robust Della Terra Premium Extra Virgin Olive Oil or Rosemary Olive Oil
- 3 cups Della Terra Sherry Wine Vinegar
- 1 cup hot water
(This recipe can be made in a dutch oven or crock pot)
If using the oven, preheat to 300ºF. In a wide shallow dish or a large ziplock bag, mix flour, salt and pepper. Rinse and pat the lamb shanks dry and dredge in flour. In a large heavy bottom pan, heat the Della Terra Premium Extra Virgin Olive Oil over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to overcrowd the pan, cooking for about 5 minutes per side. Set aside.
In the same pan, add all of the vegetables and sauté over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes. Pour in wine and simmer for another couple minutes and then add cup of hot water. Add fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low.
After six hours, carefully remove the shanks from the liquid taking care not to allow the meat to slip off the bones. Cover to keep warm. Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust seasoning with sea salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Della Terra Premium Extra Virgin Olive Oil in place of butter.