2 lamb shanks, cross cut into 2" pieces (ask your butcher to do this)
salt and pepper to season
canola oil to coat the bottom of the pan
½ onion, chopped coarsely
1 carrot, diced
1 celery stalk, diced
7 juniper berries, lightly smashed
1 T tomato paste
6 oz red wine
1 rosemary sprig
16 oz veal stock
1 tsp minced rosemary
Instructions
Pre-heat oven to 400 degrees and place 5 qt saute pan (with straight sides) or Le Cruset over med-high heat on stovetop
Season lamb shanks with salt and pepper
Coat bottom of pan with canola oil and allow to get hot. Season lamb shanks generously with salt and pepper and brown on all sides. Remove from pan and reserve.
Place onion, carrot, celery and juniper berries in the same pan you used to brown the lamb shanks and allow to caramelize slightly (edges can brown a little). Add tomato paste and continue to cook for additional 2-3 minutes.
Pour wine into pan and scrape up browned bits from the bottom to incorporate them into the flavor of the sauce. Bring to a boil and reduce the wine by ½.
Return lamb shanks to the pan, add rosemary sprig and veal stock. Boil, cover with lid or aluminum foil and place on the middle rack in the oven. Cook until tender (meat just about to fall off of the bone). This should take about 2 hours. Start checking about 1½ hours after cooking.
Remove pan from the oven and take the lamb shanks out of the liquid. Strain the liquid and return to boil, skimming the fat occasionally and reduce it until about ⅔-1/2 of the original amount. Should thicken a little. Stir in minced rosemary. Season with additional salt and pepper, if needed.
Return lamb shanks to the pan to re-heat and serve on the plate with the sauce and some bread for dipping. Enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/valentines-day-dinner-braised-lamb-shanks/