/Draised lamb shanks with garlic and vermouth- Delicious Dish
Draised-lamb-shanks-with-garlic-and-vermouth

Draised lamb shanks with garlic and vermouth- Delicious Dish

Draised lamb shanks with garlic and vermouth: After the long braise, the garlic cloves are tender enough to
push through a sieve, creating a flavorful purée that thickens
the pan sauce. Don’t forget to scrape the pulp clinging to the
bottom of the strainer.

6 lamb shanks (3/4 to 1 lb. each)
Kosher salt and freshly
ground black pepper
2 Tbs. extra-virgin olive oil
1 cup dry white vermouth,
preferably  Noilly Pratt®
2 bay leaves
2 heads garlic, separated into
cloves (unpeeled)
2 tsp. freshly squeezed lemon
juice; more as needed
1/4 cup chopped fresh herbs,
preferably a mix of mint and
parsley (chervil and chives
are also good)

Position a rack in the lower third of the oven and heat the
oven to 325°F. If needed, trim any excess fat from the lamb shanks, but don’t trim away the thin membrane that
holds the meat to the bone. Season the shanks all over with salt and pepper.

Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides,
12 to 15 minutes total. Set the browned shanks on a platter. Repeat with the
remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.

Set the pan over medium-high heat and add the vermouth. As it boils, stir
with a wooden spoon to dissolve any drippings. Return the shanks to the
pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in
between the shanks and scatter the garlic over them. Cover and braise in the
oven, turning the shanks every 45 minutes, until fork-tender, 11/2 to 2 hours.

Transfer the shanks to a platter and cover with foil to keep warm. Tilt the
braising pot to pool the juices at one end and skim off and discard any surface
fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl.
Discard the bay leaves. With a rubber spatula, scrape over and press down on
the garlic cloves so the pulp goes through but not the skins; be sure to scrape
the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon
juice. Taste and add salt, pepper, and more lemon juice if needed. To serve,
pour the sauce over the shanks and shower them with the chopped herbs and
a little freshly ground pepper.

—Molly Stevens

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