Jarret de cordero asado con ajo y hierbas, espectacular

Ingredientes

• 4 large lamb shanks, about 1 pound (450g)
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 entire head of garlic, cloves separated and smashed
• 2 tablespoons tomato paste
• 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
• 4 cups low-sodium beef broth
• 5 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 dried bay leaves
• Salt, to taste
• Freshly cracked black pepper, to taste

Preparación

1. 1

   Preheat your oven to 325°F (165°C). Pat the lamb shanks completely dry with paper towels.

2. 2

   In a shallow dish, combine the flour with a generous amount of salt and pepper. Dredge each lamb shank in the seasoned flour, shaking off any excess.

3. 3

   Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until a deep, golden-brown crust forms, about 8-10 minutes total. Work in batches if necessary to avoid overcrowding. Transfer the seared shanks to a plate.

4. 4

   Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes until softened and lightly caramelized.

5. 5

   Stir in the smashed garlic cloves and tomato paste. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and the paste has darkened.

6. 6

   Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer and reduce by about half, which takes 3-4 minutes.

7. 7

   Add the beef broth, fresh thyme sprigs, rosemary sprigs, and bay leaves. Stir to combine and bring the liquid to a simmer.

8. 8

   Return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about two-thirds of the way up the shanks. Bring back to a gentle simmer on the stovetop.

9. 9

   Cover the Dutch oven and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is exceptionally tender and easily pulls away from the bone with a fork.

10. 10

    Carefully remove the pot from the oven. Transfer the lamb shanks to a serving platter and cover with foil to keep warm.

11. 11

    Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract all the liquid. Discard the solids.

12. 12

    Skim any excess fat from the surface of the sauce. Bring the sauce to a simmer over medium heat and let it reduce for 10-15 minutes, until it has thickened to a gravy-like consistency.

13. 13

    Taste the gravy and adjust seasoning with salt and pepper if needed. Pour the finished gravy over the lamb shanks and serve immediately.