Description
Cozy, delicious winter comfort food topped with a spicy sauce!
Ingredients
- 1 Tablespoon Rosemary, Chopped
- 1 Tablespoon Thyme, Chopped
- 1 Tablespoon Sage, Chopped
- Salt And Pepper, to taste
- 2 pounds Lamb Shanks
- 4 Tablespoons Olive Oil, Divided, Plus More To Drizzle On Lamb Shanks
- ½ cups Celery, Chopped
- 1 whole Yellow Onion, Chopped
- ½ cups Carrot, Chopped
- ½ cups Red Wine
- 1-½ cup Beef Stock
- 1 Tablespoon Tomato Paste
- ¼ cups Mina Harissa
Preparation
Preheat oven to 375ºF.
In a small bowl, combine rosemary, thyme, sage, and salt and pepper. Drizzle a little bit of olive oil over the lamb shanks and cover with herb mixture.
Heat a large Dutch oven to medium-heat and add 2 tablespoons oil. Sear the shanks on both sides, about 3 minutes each side. Remove from pan and set aside.
Add the remaining olive oil to the pan. Add celery, onion, and carrots, Cook until the veggies have softened, about 5 minutes. Pour the wine into the pan and simmer for a few minutes.
Add the lamb shanks back to the pan along with beef stock. Place the pan into the oven and roast for about 1 hour and 40 minutes.
Remove pan from oven. Place lamb shanks on a wire rack to cool lightly. Meanwhile, strain the liquids and veggies through a fine mesh sieve. Return liquids to pot and turn to medium heat. Stir in the tomato paste and continue to cook until the sauce has thickened, about 5 minutes.
Pour the wine sauce into a bowl and stir in the harissa. Place some of the veggies onto a plate, top with a lamb shank and cover with harissa wine sauce. Enjoy!
