1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground pepper
4 lamb shanks, each about 1 lb.,
trimmed of excess fat
2 Tbs. unsalted butter
2 Tbs. canola oil
2 yellow onions, thinly sliced
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 tomatoes, seeded and chopped
1 cup dry red wine, such as Côtes
1 cup beef broth
On a plate, stir together the flour, salt and pepper. Turn the shanks in the seasoned
flour, shaking off any excess. In a large fry pan over medium-high heat, melt the
butter with the oil. Add the shanks and cook, turning frequently, until browned on all
sides, 5 to 7 minutes. Transfer to a plate.
Pour off all but 1 Tbs. of the fat in the pan and return the pan to medium-high heat.
Add the onions, carrot and celery and saute until softened, about 5 minutes. Add the
garlic and cook for 1 minute. Stir in the tomatoes, wine and broth and bring to a boil.
Oven method: Preheat an oven to 300°F. Transfer the shanks to a large Dutch
oven and pour in the broth mixture. Cover and cook until the lamb is very tender,
about 3 hours. Uncover and continue to cook until the juices are slightly reduced,
about 30 minutes more.
Slow-cooker method: Transfer the shanks to a slow cooker and pour in the broth
mixture. Cover and cook according to the manufacturer’s instructions until the lamb
is very tender, 7 to 8 hours on low. Uncover and continue to cook until the juices are
slightly reduced, about 1 hour more.
Transfer the shanks to a warmed platter and cover loosely with aluminum foil.
Using a large, shallow spoon or a ladle, skim as much fat as possible from the
surface of the cooking liquid. Strain the liquid into a saucepan, set over mediumhigh
heat and bring to a boil. Cook until the liquid is reduced and slightly thickened,
about 5 minutes. Spoon the cooking juices over the lamb and serve immediately.
Adapted from Williams-Sonoma Essentials of Slow
Cooking, by Melanie Barnard, Charles Pierce & Denis
Kelly (Oxmoor House, 2008).