Red Wine Braised Lamb Shanks : Recipe, Method, & Pics

This came out very, very well. My wife was not going to be home for dinner tonight, so I attempted something new....if it flopped, she wouldnt have to endure it. That said, it didnt flop. Was incredible. Since she was not here, I did not make the Risotto previously planned with the meal. Anywho...here is dinner....

Lamb Shanks...naked at room temp. I seasoned well with Cracked Salt and Cracked Pepper (not pictured)


Considering all the fuss about Duck Fat these days....I seared some duck breasts last night with the skin on....so, decided to brown these Lamb Shanks in the Duck Fat:


Flip...after 4-5 min medium heat


After removing the lamb....I browned a half an onion in the fat....then added my liquid, herbs and dry seasonings


Adding the shanks back to the mixed/reduced liquid


After 2 hours in the oven....the 1 and only flip


1 more hour and they are ready to go




Ingreds:

Lamb Shanks
Cracked Salt
Cracked Pepper
5 Cloves Garlic
2 Bottle of Malbec or Cabernet
(1.5 Cup to cook, rest to drink)
1 Cup Water (Some use Beef Stock, more Lamb flavor w h20)
4 Fresh Mint Leaves
1/4 Cup Fresh Parsley
2 Bay Leaves
1/2-1 White Onion (Some use Carrots and Celery too. Im anti Carrots. Carrots = Sweet stock/gravy)
Duck Fat, Bacon Grease, or Olive Oil
Pinch of fresh Rosemary
Pinch of Fresh Thyme
Pinch of Garlic Salt
Pinch of Garlic Powder

Method
Preheat Oven to 300 Degrees. Get Lamb Shanks to room temp and season well with Cracked Salt and Cracked Pepper. In a dutch oven or cast iron skillet, heat your fat/oil to medium/high and brown all sides of the Lamb. Remove Lamb Shanks and sautee diced onion (and celery/carrots if you must) until translucent. Add 1.5 Cups of Red Vino, 1 cup Water, 5 peeled cloves of Garlic, 2 Bay Leaves, Mint Leaves, Parsley, Dry Seasonings. Bring to a boil and scrape all the gratin from the bottom of the skillet. Once boiling, cut fire, return Lamb Shanks to liquid, cover and put in 300 degree oven for 2 hours. At 2 hours, flip the Lamb Shanks and test tenderness. Cook 1 more hour (possibly longer with larger shanks). Once cooked. Remove Lamb Shanks from skillet and blend all liquid until smooth. Season with Cracked Salt and Cracked Pepper. Reduce this liquid over medium high heat until desired consistancy. Return Lamb Shanks to liquid to warm......Serve with liquid spooned over Lamb Shanks. This is solid with Parmesean Chicken Stock Risotto or Gouda Rosemary Mashed Potatoes. I chose good ole Purple Hull Peas tonight.