Ingredients
- 2 tablespoons olive oil
- 8 shallots, peeled
- 6 whole cloves garlic
- 6 (10-12-ounce) lamb shanks
- Salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 cup red wine
- 1 (10-oz.) can beef broth, undiluted
- 1 (10-oz.) can chicken broth, undiluted
- 3 tablespoons balsamic vinegar
- 1 cup dried cherries
- 1 tablespoon chopped fresh thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
1) Preheat oven to 300 degrees F.
2) Place olive oil, shallots, and garlic in a large, heavy roasting pan and roast, covered, until shallots and garlic are soft, about 1 hour.
3) Meanwhile, season lamb shanks with salt and pepper and dredge in flour. Set aside.
4) Place roasting pan on a stovetop burner. Add lamb shanks and brown over high heat, about 2 minutes per side. Add wine. Boil over high heat to reduce liquid by half. Add chicken and beef broth, vinegar, cherries and thyme.
5) Return pan to 300 degree F. oven and cook, covered for 1 to 1-1/2 hours or until lamb shanks are very tender.
6) Remove pan from oven. Transfer lamb shanks to a large serving platter. Blend cornstarch and water. Bring braising liquid to a boil and add cornstarch mixture, stirring until thickened. Strain sauce if desired. Spoon over lamb shanks. Serve hot with polenta or pilaf. This lamb shanks recipe serves 6.