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Braised Lamb Shanks with Over-Dried Campari Tomato, Feta & Mint

Serves 4

Serve this recipe over mashed potatoes, soft polenta or risotto. If lamb shanks are unavailable,

3 pounds of cubed lamb shoulder maybe substituted.

Oven-Dried Tomatoes

• 2 pounds Windset Campari tomatoes, slice in half
• 1/4 olive oil
• 8 sprigs fresh thyme
• 1 teaspoon kosher salt
• ground pepper

Lamb Shanks

• 6 lamb shanks, 10 to 16 ounces each
• 3 Windset Virtuoso Beefsteak tomatoes
• 1/4 cup canola oil
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 onion, halved
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups chicken stock
• 8 sprigs fresh thyme
• 1 bay leaf
• 4 oz feta, crumbled
• 5 leaves fresh mint, chopped

Preheat the oven to 325F. Cover a baking sheet with parchment paper and place Windset Virtuoso Beefsteak tomatoes on top. Drizzle the tomatoes with the olive oil and sprinkle with salt and ground pepper. Place the thyme sprigs on top. Bake for 2 hours and remove from the oven. Set aside.

Meanwhile prepare the lamb shanks. Heat a large casserole dish over medium/high heat and add the canola oil. Brown the lamb shanks on all sides and season with salt and pepper. Remove the shanks and add the onion, garlic, carrot and celery. Add the red wine and reduce slightly. Add the Windset Virtuoso Beefsteak tomatoes, tomato paste and chicken stock, fresh thyme and bay leaf. Bring to a simmer and add back the lamb shanks. Cover the casserole with the lid and place in the 325F oven. Braise the lamb shanks for 2 1/2 to 3 hours, or until the meat is almost falling off the bone. Remove the shanks from the braising liquid and strain the liquid through a fine mesh sieve. Recipe can be prepared up to this point 2 or 3 days ahead. Store the shanks in the braising liquid.

To serve, remove the fat from the top of the braising liquid and reduce the sauce if you desire. Reheat the shanks in the braising liquid over medium heat. Scatter half the oven-dried Windset Virtuoso Beefsteak tomatoes on a serving platter. Place shanks on the platter and add the sauce. Scatter the feta and mint on top and serve.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.