braised lamb shanks with juniper berries and red wine
Ingredients :
4 Each Lamb Shanks
2 Tbs. Olive oil
2 Cloves of Garlic; slivered
3 Ribs of Celery; diced
3 Carrots; peeled and diced
1 Yellow Onion; diced
2 Bay Leaves
1 ½ Tbs. Fresh Thyme; chopped
1 Tbs. Juniper Berries
½ Cup Tomato Paste
1 ½ Cups Red Wine
2 ½ Cups Beef Stock
Salt and Pepper to taste
METHOD:
Using a pairing knife cut small yet deep slits in the lamb shank and stuff with the garlic. Dust the shanks in flour and using a skillet heat the oil and sear the shanks until nice and brown. Remove the shanks and place into a deep oven safe dish.
Add the celery, carrots and onions to the sauté pan and cook the mirepoix until soft and slightly browned. Add the wine and deglaze the pan. Now add the tomato paste and the beef stock and simmer for about 3 minutes.
Finally add the juniper berries and thyme and pour this over the lamb. Cover with foil and place into a preheated 400º oven for about 90 minutes or until fork tender.
Serving suggestions are with pasta using the sauce in the pan as the sauce for the pasta, or mashed potatoes.
