Lamb Shank in Red Wine Sauce with Celery Leaves, Thyme and Chicken Stock with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

To assemble

1. 4
   Season the lamb shanks with the salt and black pepper.
2. 5
   Heat the oil in a wide pot and brown the lamb shanks on all sides, until deep golden. Remove to a plate.

   StoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 6
   Add the onion, celery and carrot to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   StoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 8
   Add the tomato paste and fry 2 minutes, stirring.

   Stove
6. 9
   Add the wine, stock, bay leaves and thyme and bring to a boil.

   Stove
7. 10
   Return the lamb shanks to the pot and add the rosemary.
8. 11
   Turn down to low, cover and simmer 2½–3 hours, until the lamb shanks tender and the meat falls off the bone.

   StoveLid
9. 12
   Take the lamb shanks out of the pot, raise the heat and boil uncovered, until the sauce is thick and concentrated.

   Stove
10. 13
    Serve with the sauce, alongside mashed potatoes.