Lamb Bolognese
During the summer we love grilling and we have the best butcher near us. ED Stearns Meats has everything we need for the summer. Some of their meats are frozen but you can just call them and they will take them out and have them ready for you. Also, the butcher will cut your favorite slices of meat right in front of you!
I was at Stearns getting veal chops, pork butt and decided to grab some Lamb Shanks to make this delicious bolognese. Give it a try! Very yummy... I served with roasted cauliflower but you can serve with pasta, polenta or just eat out of bowl and dip your bread! Enjoy...
Ingredients
- 2 tablespoons olive oil
- 1 tablespoons unsalted butter
- 3 (3/4 pound pieces) lamb shanks
- Kosher salt
- Freshly ground pepper
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large onions, peeled and chopped
- 3 cloves garlic, minced
- 1 (28-ounce can) chopped tomatoes
- 1 cup low sodium chicken broth
- 1 cup red wine
- 2 bay leaves
- 2 teaspoon dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes (optional)
- Fresh parsley
Directions
In a large braising pan over medium high heat add in olive oil and butter. Season lamb shanks with salt and pepper. When the oil is hot add in shanks and cook each side for about 4 minutes. Until you get a nice golden crust.
Add in carrots, celery, onion and garlic. Continue cooking together and move the vegetables around with a wooden spoon to get in-between the pieces of lamb. Cook for about 5 minutes. Reduce temperature to medium.
Preheat oven to 275 degrees F.
Pour in chopped tomatoes, chicken broth, wine then season with bay leaves, oregano, thyme, red pepper flakes, 1 teaspoon of salt and 3/4 teaspoon of pepper. Stir around to combine, cover and let cook for about 10 minutes.
Keeping pan covered put in oven for 3 1/2 hours. Remove shanks from pan and pull apart the meat. Add meat back in the pan and discard the bones. Top with fresh parsley. Keep warm until ready to enjoy!