4 lamb shanks
2 rosemary sprigs
2 onions, peeled and cut into large chunks
2 carrots, cut into chunks
1 head of garlic, cut in half
1 bay leaf
2 cups bone broth
2 medium tomatoes, chopped
Preheat oven to 325F (optional, see below)
IN a heavy bottomed skillet, heat some ghee and brown the lamb shanks on all sides. When they are done, pour all but a little of the leftover rendered fat into a dish and set aside.
With the remaining fat in the skillet, add the onions, garlic, rosemary and bay leaf and cook for a few minutes until the vegetables begin to soften.
Arrange the shanks in the skillet around the vegetables, add the tomatoes, about a Tbs of salt, and the bone broth and bring the whole mix to a boil. Immediately turn down the heat, cover and cook about 2 ½ -3 hours at a bare simmer OR in the oven (if in the oven, remove the lid for the last 20 min).
When the lamb shanks are fall-off-the-bone-tender, remove from the heat and the vegetables and set aside. Skim off the fat*, then take the remaining vegetables and pass them through a food mill to create a sauce. (if it is too thick, add a bit more stock to get a thinner consistency). Adjust the seasoning to taste and serve over the shanks!
* Save the leftover cooking fat to cook other vegetables and meat later
Photo courtesty of Flickr.