Stinco Di Agnello Recipe

Prepare and season shanks

Pat lamb shanks dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each shank in the all-purpose flour, shaking off excess.

Brown the shanks

Heat a large heavy-bottomed Dutch oven over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add shanks (work in batches if needed) and brown on all sides until deep golden, about 6–8 minutes per shank. Transfer browned shanks to a plate.

Sweat vegetables

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the pot. Add diced carrots, onion and celery; season with a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add minced garlic and cook 1 minute until fragrant.

Build braising base

Stir in tomato paste and cook 2 minutes to remove raw edge. Pour in the dry red wine, scraping up browned bits from the bottom with a wooden spoon. Bring wine to a simmer and reduce by about half, roughly 6–8 minutes.

Add tomatoes and stock

Add crushed tomatoes, beef or lamb stock, bay leaves, rosemary sprigs and thyme. Stir in brown sugar (or honey) and red wine vinegar. Bring mixture to a gentle simmer.

Braise

Return browned shanks to the pot, nestling them into the liquid so they're partially submerged. Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until meat is very tender and nearly falling from the bone, about 2 to 2 1/2 hours. Check after 1 1/2 hours to ensure liquid level and adjust if necessary.

Finish sauce

Remove pot from oven. Transfer shanks to a warm platter and tent with foil. Skim any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the sauce to a slightly thickened consistency, about 8–12 minutes. Remove and discard bay leaves and herb stems. Stir in 1 tbs butter to enrich the sauce and adjust seasoning with sea salt and freshly ground pepper to taste. If desired, swirl in 1–2 tsp additional red wine vinegar or a pinch of sugar to balance acidity.

Cook garlic (roast in-pot method)

Place whole unpeeled garlic cloves in a small piece of foil with a drizzle of olive oil and wrap; roast in the oven alongside the lamb for about 20–25 minutes at 325°F until soft. Alternatively, simmer peeled garlic in the potatoes with the potatoes to soften.

Boil potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a rolling boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Drain and mash

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. If you roasted garlic, squeeze softened garlic from skins into the pot; if you simmered peeled garlic with potatoes, mash whole cloves with potatoes. Add 4 tbs unsalted butter, 3/4 cup warm whole milk and 2 tbs heavy cream (if using). Mash with a potato masher or ricer until smooth and creamy. Season with 1 1/2 tsp salt and 1/2 tsp freshly ground black pepper, then fold in chopped chives if desired. Keep warm until serving.

Place a generous scoop of garlic mashed potatoes in the center of each warmed plate. Spoon several ladles of the braising sauce around the potatoes (but not all over) to create a pool. Place one lamb shank on top of or beside the potatoes. Spoon a little reduced tomato–red wine sauce over the shank to glaze.

Sprinkle chopped fresh parsley over the lamb and potatoes, and finish with a small pat of butter on the sauce if desired. Taste for final seasoning and add sea salt or freshly ground black pepper to taste.

Serve immediately, providing extra sauce at the table.