Don't let this dish scare you. A little prep and stick it in the oven for 3 hours! Kick back and have a few drinks while you're waiting for this wonderful meal to get some rich and intense flavors...
Recipe for two with tons of sauce leftover for pasta the next day:
2 lamb shanks
1 red onion, chopped
3 carrots, chopped
3 stalks celery, chopped
6 cloves garlic, sliced
1 small parsnip, chopped
1 tomato, chopped
1 can Eden crushed tomatoes
1 6" sprig fresh rosemary, left whole
1 three finger pinch cayenne
1 " " " salt
1/2 t fresh ground black pepper
flour for dusting
8 cups veggie stock
2 cups red wine
2 T olive oil
2 T butter
2 sweet potatoes, peeled and cubed into 2" pieces, for the mash
Set the oven to 325* - A cast iron dutch oven works best for this meal.
Season the shanks with salt and pepper, then dust with flour. Brown the shanks in the oil, over medium heat in a large deep cast iron dutch oven.
When done set them aside, and add the butter to the pan. When it's melted and foaming add the onions, carrots, celery, parsnip and garlic. Cook until soft. When finished season with salt and pepper, and add the cayenne. Stir and then add the wine. Reduce by half, then add the stock, tomato, rosemary, shanks and the canned tomatoes. Put the lid on and pop it in the oven for three hours, checking every 45 minutes to make sure there's lots of liquid, add more stock if needed.
If there end's up being way too much liquid, then take the lid off for the last 20 minutes or so, to reduce it.
If you want to do an extra step, which will make for an even more wonderful flavors, try putting the canned tomatoes with a little stock in the oven covered for about 45 minutes!
Serve onto warm plates with mashed sweet potatoes...
Bon Appetit! Chef Hobbes
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