my.requiescence.

Braised Lamb Shanks with Lentils

In the last few days, we’ve been experiencing the type of weather that I didn’t know existed until I moved to Boston- weather that I am beginning to think of as “Hell Freezing Over” because it’s certainly cold, and most definitely hellish!

On Monday, it was the kind of cold that freezes any moisture in your nose into instant boogers that impair your breathing. Not that you really want to suck in 15 degree air and freeze your body from the inside out, however, NOT breathing is, unfortunately, not a viable survival option.On Tuesday we were rewarded with a 10 degree rise in temperature, but what came with it was more snow (big fluffy flakes the size of golf balls- fun!) that later turned to rain. When I lived in California and didn’t know better, I thought snow was the worst weather: it’s cold and inconvenient. Having experienced half a dozen winters in Boston, I’ve learned that I would much rather have snow over the dreaded WINTRY MIX (freezing rain, sleet, rain rain, snow, and cold air in any possible combination or ALL AT ONCE). It is just miserable to be get wet when it’s so cold, crossing the street becomes treacherous as the melted snow re-freezes into slippery slides on the sidewalks, and street corners are unavoidably huge lakes of slush and dirty melted snow. AND tonight and tomorrow we’re in for even MORE snow, and all I can say is… I’m tired of Winter, please bring Spring now.

One of my ways to combat serious winter weather is to warm your home and your body with braised meats and stews. It’s hearty and filling to warm your body, and slowly cooks for a couple hours on your stove, warming your home. I braised lamb shanks and lamb stew meat in beer and chicken stock until the meat fell apart when prodded with a fork, and added lots of vegetables and lentils at the end for a most satisfying stew.

Braised Lamb Shanks with Lentils
adapted from Use Real Butter, via The Seattle Times

*I doubled the amount of veggies and lentils

1 tablespoon vegetable oil
4 lamb shanks (about 1 pound each) trimmed of excess fat and connective tissue (I used 3 lamb shanks, almost 2 pounds, plus 3/4 pound of lamb stew meat)
Salt and black pepper
1 medium onion, chopped fine (about 1 cup)
6 garlic cloves, peeled
1 sprig fresh rosemary
2 bay leaves
½ teaspoon crushed black peppercorns
1 bottle (12 ounces) amber ale
1 1/2 cups low-sodium chicken broth, plus more if needed
1 medium leek, white part only, chopped fine (about 1 cup)
2 celery ribs, chopped fine (about 1 cup)
1 medium parsnip, chopped fine (about ¾ cup)
1 medium carrot, chopped fine (about ½ cup)
¾ cup French green (Le Puy) lentils
1 cup baby spinach leaves (I forgot these but would add next time!)
1 tablespoon chopped fresh parsley leaves

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering. Season the shanks (and stew meat) generously with salt and pepper. Add the shanks in a single layer and cook, turning, until they are well-browned on all sides, about 7 minutes. Transfer the shanks to a plate and set aside.

2. Drain all but 1 tablespoon fat from the pot. Add onion, garlic, rosemary, bay leaves, peppercorns and a light sprinkling of salt and cook until the onion is softened slightly, 2 or 3 minutes. Add the beer and chicken broth and bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the shanks, cover and transfer the pot to the oven.

3. Braise the shanks for 1 ½ hours. Remove the pot from the oven and transfer the lamb shanks to a clean plate. Strain the broth into a 4-cup glass measure and discard the solids. Let the broth stand 5 minutes. Skim off the fat that has risen to the top and discard. Add more chicken broth, if necessary, to make 3 ½ cups. (Because I had extra veggies and lentils, I added an extra cup of broth, and could have actually added 2 cups.) Return the liquid to the pot. Add the leek, celery, parsnip, carrot, lentils and ¼ teaspoon salt and bring to a simmer over high heat. Return the shanks to the pot. Cover, return to the oven, and braise for 15 minutes.

4. Remove the lid from the pot and cook until the lentils are fully cooked and the shanks are browned and fork-tender, about 20 (I found this to take about 30 minutes longer).

5. Transfer the shanks to a serving platter. Skim off any excess fat from the braising liquid. Add the spinach leaves and stir until wilted, about 30 seconds. Adjust the seasoning with salt and pepper. Ladle the lentils and sauce around the shanks, sprinkle with parsley and serve immediately.