And here we have yet another fabulous recipe shared to the Penna Community Recipe Box! We asked for your favourite go-to meal and this beautiful classic recipe was submitted by Jack Poulter. Jack says,
"Serve the shanks as a second meat course, after a pasta first course or as a meat main course. Have plenty of crusty Italian bread available for the sauce. Another bread option is to toast thick slices of the bread, rub with garlic, and serve sauce and shanks over the bread. Alternatively serve the shanks over polenta or risotto. Serve with a good Chianti or Merlot."
OSSO BUCO D'AGNELLO BRASATO AL VINO ROSSO
(Lamb Shanks in Red Wine Sauce)
Adapted from TheArtisan.net
INGREDIENTS FOR PREPARING THE MARINADE
1/2 Bottle Chianti
1/2 Cup Lemon juice - fresh
1/2 Cup Orange juice - fresh
1/2 Tsp. Thyme leaves - dry
1/2 Tsp. Oregano leaves - dry
4 Whole Bay leaves
15 Dry Juniper Berries - crushed
1 Qt. Water
INGREDIENTS FOR PREPARING THE SHANKS
4 Lg. Lamb Shanks
3 Sm. Onions - chopped fine
3 Lg. Tomatoes - Roma, chopped into cubes
4 Cloves Garlic
1/2 Tsp. Thyme - fresh
3 Tbsp. Oregano leaves - fresh
Q.B. Salt and Pepper
1/2 Cup Sherry, dry
PREPARATION THE LAMB SHANKS
Marinate the lamb shanks for a minimum of 6 hours. Marinating for twenty four hours in the refrigerator would be better.
Remove the shanks and pat dry. Keep marinade.
Put the onions and garlic a large heavy bottomed skillet, and sauté for 5 minutes over medium heat. (In this dish, the onions and the garlic need to be cooked together so that the garlic cooks a little longer than usual. Add the bay leaves from the marinade, and salt and pepper to taste. Sauté for 2-3 minutes.
Add the shanks the to the pot and brown them on all sides over medium high heat. Once they are browned, add all of the marinade (filtered) to the pot along with the chopped fresh tomatoes. If fresh tomatoes are not available add 1/2 of a 28 oz can of chopped canned tomatoes. Bring the mixture to a boil, and let boil vigorously for 5 minutes.
Lower the heat, and simmer for 3-4 hours. By this time the sauce should be reduced to a much thicker consistency, and the meat practically falling off the bones.