Braised Lamb Shanks with Roasted Autumn Vegetables

 

Marinate the lamb shanks overnight so they will be extra tender once braised.

 

Uncork a bottle of selection Estate California Santa Ynez valley Syrah to compliment your meal.

 

Topping

1/2 cup chopped fresh parsley

1 tbsp grated lemon peel

1 tbsp grated orange peel

1 tbsp minced garlic

1 tsp drained green peppercorns coarsely chopped

 

Lamb

1 14-1/2 ounce can chicken broth

1 14-/12 ounce can beef broth

1/2 cup plus 1/3 cup red wine

2/3 cup red currant jelly

2 tsp tarragon

2 tsp red wine vinegar

3 garlic cloves, minced

6 lamb shanks (each about 1 lb)

3 tbsp olive oil

1 lb plum tomatoes, each cut into 4 wedges, seeded

2 large turnips, peeled, cut into 3/4 inch thick wedges

3 large carrots, cut diagonally into 3/4 inch thick slices

1 cup chopped leek (white and pale green parts only)

1/4 cup (1/2 stick)butter

1/3 cup all purpose flour

1 tbsp tomato paste

 

For Topping: Mix all ingredients in medium bowl to blend.

 

For Lamb: Whisk broths, 1/2 cup wine, 1/3 cup currant jelly, tarragon, vinegar and garlic in large glass baking dish to blend. Add lamb shanks, turn to coat. Cover and chill overnight.

Preheat oven to 325 degrees F. remove lamb from marinade, reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb, cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.

Pour reserved marinade into same skillet and bring to a boil. Pour over lamb, cover and bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl and cover.

Spoon fat off top of cooling liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour, and stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens whisking occasionally, about 10 minutes. Season with salt and pepper.

Spoon sauce, then topping over lamb and vegetables.