Special Occasion – Braised Lamb

In addition to enjoying this dish in a main course, it provides a great leftover to be used in shepherd’s pie, sandwiches and/or tossed in salads.

5 ½ pound lamb shanks or shoulder
2 tablespoons olive oil
Salt to taste
Pepper to taste
2 small onions, quartered
½ cup fresh thyme springs
½ cup fresh rosemary sprigs
1 ½ cups water
1 ¼ cups no sodium beef broth
½ cup dry white wine

Gravy
2 ½ cups cooking broth from the lam
1 tablespoon corn or potato starch

1.    Preheat the oven to 450 F.
2.    Place the lamb in a large metal roasting pan.  Rub with oil, season with salt and pepper and surround with onion wedges.
3.    Roast the lab in middle of the oven for 40 minutes.  Turn it over, scatter with thyme and rosemary and continue to roast another 40 minutes.
4.    Pour the water, broth and wine into the pan, cover with a lid or foil and continue to cook 45 to 60 minutes or until the lamb is tender.
5.    Transfer the lamb to a plate and set aside.  Pour the cooking broth (including the onions) into a large glass-measuring cup.  Do not clean the pan
6.    To make the gravy, skim the fat from the cooking broth (there should be 2 ½ cups of broth left).  Pour 1 cup of the broth into a large bowl and add the starch. Whisk to form a thin paste.  Whisk in the remaining broth.
7.    Set the roasting pan on the stovetop across two burners.  Pour the broth mixture into the pan and bring to a boil over medium heat, whisking constantly until thickened.  Remove from the heat and season with salt and pepper.
8.    Remove the lamb from the bone, cut into bit-sized pieces and add to the roasting pan.  Mix with the gravy and serve.