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Luscious Parmesan-Crusted Lamb Shanks
LUSCIOUS PARMESAN-CRUSTED LAMB SHANKS
6 lamb shanks
¼ c. olive oil
3 T. tomato paste
1 c. red wine
1 (10 ½-oz.) can beef consommé
8 parsley sprigs
4 fresh thyme sprigs
4 bay leaves
3 (1”) orange peel strips
2 celery ribs, cut into 1” pieces
1 large carrot, cut into 1” pieces
1 large onion, cut into wedges
1 fresh rosemary sprig
4 T. butter, divided
1 ½ c. Panko
1 c. finely grated fresh Parmigiano-Reggiano cheese
1 T. chopped fresh thyme
1 t. chopped rosemary
Extra sprigs of thyme and rosemary, garnish
- Preheat oven 325. Season lamb with salt and black pepper and let stand at room temp for 30 minutes.
- Place 2 T. olive oil in large Dutch oven over medium heat and cook 3 shanks, 2 minutes per side. Remove shanks and repeat procedure with remaining oil and shanks. Reserve drippings.
- Cook tomato paste in drippings for 1 minute, stirring.
- Add wine, bring to boil, stirring to loosen browned bits from pan.
- Boil 3 minutes or until mixture is reduced to 1/3 c.
- Stir in consommé and next 8 ingredients and 1 c. water.
- Return shanks to Dutch oven. Place parchment paper directly on shanks, cover with tight-fitting lid.
- Bake for 3 hours or until meat is very tender and pulls away from bone.
- Let shanks stand, covered with parchment and lid in Dutch oven at room temp for 30 minutes.
- Melt 2 T. butter in skillet over medium heat. Add panko and cook, stirring often until lightly browned.
- Toss panko with cheese, thyme and rosemary. Place mixture in shallow bowl.
- Preheat broiler with oven rack 7” from heat.
- Discard parchment paper from lamb. Remove shanks from Dutch oven, reserving cooking liquid.
- Dredge each shank in panko mixture, pressing to adhere.
- Spray shanks with PAM and place on lightly greased rack in broiler pan.
- Broil2-3 minutes on each side or until coating is golden and crisp.
- Transfer shanks to platter and cover loosely to keep warm.
- Skim fat from cooking liquid and pour through a wire-mesh strainer into large saucepan.
- Discard solids.
- Bring to simmer over medium heat. Simmer, whisking occasionally until sauce reduces slightly.
- Remove from heat.
- Add 2 T. remaining butter and whisk until butter melts and sauce is smooth.
- Serve with shanks.