Red Wine Braised Lamb Shanks with Rice Cakes #lambshank #braising #ricecake #lamb #comfortfood #dinner #dinnerrecipe | The Missing Lokness
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Red Wine Braised Lamb Shanks with Rice Cakes

Course Dinner
Cuisine Fusion, Italian
Keyword braised lamb shanks, lamb shanks with rice cakes, red wine braised lamb shanks
Servings 2 people
Author Lokness

Ingredients

  • 2 lamb shanks (about 1 pound each)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil (divided)
  • 1 small onion (finely diced)
  • 2 garlic cloves (minced)
  • 1 large carrot (finely diced, about 1 cup)
  • 1 – 2 celery stalks (finely diced, about 1 cup)
  • 1 tablespoon tomato paste
  • cups full bodied red wine (like Cabernet Sauvignon)
  • 14 ounces canned crushed tomatoes
  • 1 cup low sodium chicken stock
  • 3 fresh thyme sprigs
  • 1 dried bay leaf
  • 12 ounces Korean tube-shaped rice cakes
  • Parmesan cheese (optional for serving)

Instructions

  • Preheat the oven to 350˚F (180˚C).
  • Pat the lamb shanks dry with paper towels. Season with ½ teaspoon salt and ½ teaspoon black pepper.
  • In a medium Dutch oven or pot (that lamb shanks can fit) over high heat, warm 1 tablespoon olive oil. Sear the lamb shanks on all sides, about 7 minutes. Transfer the shanks to a plate. Use a paper towel to soak up the grease in the pot.
  • In the same pot over medium low heat, add 1 tablespoon olive oil. Add onion and garlic, saute for 2 minutes. Add carrot and celery. Cook for 5 minutes. Stir in the tomato paste. Then pour in red wine, crushed tomatoes, chicken stock, thyme and bay leaf.
  • Return the lamb shanks back to the pot. Move the vegetable aside to give space for the lamb. The lamb should be mostly covered. Bring to a simmer. Cover with a lid and transfer to oven. Cook for 2 hours 15 minutes.
  • Remove the lid and check the meat. The meat should be tender, but not falling off the bones yet. Cook uncover for another 15 minutes in the oven. Place the pot on stovetop. Transfer the shanks to a large plate. Cover with aluminum foil and keep warm.
  • Bring a medium pot of water to a boil. Add rice cakes and cook for 8 - 10 minutes. Drain and set aside.
  • Strain the sauce into a medium bowl through a sieve. Use the back of a spoon to squeeze out as much sauce as possible. Discard the vegetables. Return the sauce to the pot. Cook over medium-low heat for 2 minutes. Taste and adjust with salt and pepper to your own taste. Add rice cakes and cook for 3 more minutes.
  • Place the lamb shanks and rice cakes to serving plates. Top with more sauce and sprinkle with parmesan cheese if using. Serve immediately.

Notes

Tips:
  1. When you buy the lamb shanks from grocery stores, there is meat attached to along the bone. Once they are cooked, the meat will shrink and one side of the bone will be exposed. 
  2. Korean tube-shaped rice cakes can be found in most Asian supermarkets. 
  3. If you don't feel like rice cakes, try gnocchi, pasta, or mashed potatoes. 
  4. When picking a pot or Dutch oven for this dish, use the smallest one that the shanks can fit. You don’t want a pot too big, because there won’t be enough liquid to mostly cover the lamb when braising.
(Adapted from RecipeTin Eats)