Braised Colorado Lamb Shanks w Duck Fat Roasted Root Vegetable Hash

Braised Colorado Lamb Shanks w Duck Fat Roasted Root Vegetable Hash

For the Shanks

4 1 lb. Colorado Lamb Shanks

2 large Carrots, peeled and diced ¼" x ¼ "

2 Large Yellow Onions, peeled and diced

1 bunch Celery, washed, leaves removed, diced

6 cloves Garlic, chopped

4 Tbsp. Tomato Paste

5 Sprigs Thyme

5 Sprigs Rosemary

4 Bay Leaves

1 cup Red Wine

Enough Chicken or Veal Stock to cover

Kosher Salt and Freshly Ground Black Pepper

3 Tbsp. Salad Oil

Place a heavy Bottomed Rondeau or braising pan over medium high heat. (it must be big enough to hold all four shanks horizontally) Liberally season the shanks on all sides with the salt and pepper. Place 2 Tbsp. of the salad oil in the pan. Sear the shanks, browning them on all sides. Remove the shanks from the pan, Pour out the oil, and wipe the pan clean w/ a paper towel, and place it back on the heat. Add the remaining oil, and sauté the garlic, carrot, onion and celery until it begins to caramelize.  Add tomato paste and continue to cook for three minutes. Deglaze the pan with the wine, add the herbs.  Place the shanks in the pan, and add stock just to cover. Bring the pan to a simmer, then cover and place in a 350' oven, and braise for 2 ½ to 3 hours, or until shanks are tender and have shrunken on the bone. Remove and reserve the shanks, and strain the braising liquid. Place the braising liquid in a sauce pot and reduce by half, skimming the grease that comes to the top.

 Noon Cooking - January 27, 2012