Hanukkah is the perfect time to braise lamb shanks and serve with potato latkes or French lentils.
- 6 lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cups baby carrots
- 3 stalks celery
- 12 cloves garlic, minced
- 1 (750 milliliter) bottle red wine
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (10.5 ounce) can condensed chicken broth
- 1 (10.5 ounce) can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- French lentils (I cook them in the lamb shank broth)
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots, celery and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
- Serve over creamy polenta or Lentils