Finally it has cooled down enough that we can enjoy a hearty stew.
The long cooking time is needed to break down the tough connective tissue in the muscles.
At the end of cooking the meat should just fall off the bone.
Elise Bauer
Mix in 1/4 cup olive oil.
Place lamb shanks in large freezer bag.
Add the spice oil to the bag.
Elise Bauer
Rub spice oil all over shanks.
Press the air out of the bag and seal the bag.
Place in a dish to catch any leakage.
Elise Bauer
Marinate 4 hours or overnight.
Preheat oven to 350F.
Heat 1 tablespoon olive oil in heavy large ovenproof pot over high heat.
Elise Bauer
Remove lamb shanks from the marinade bag and place in heated pan.
Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes.
Add stock and garlic; bring to boil, cover and transfer to oven.
Elise Bauer
Cook 1 hour; remove from oven and turn lamb shanks over.
Cover and continue cooking until lamb is tender, about 45 minutes longer.
When cool, remove meat from bones and cut into chunks.
Elise Bauer
Bring liquid in pot to simmer over medium heat.
Add carrots; simmer 10 minutes.
Add potatoes to liquid and simmer 5 minutes longer.
Elise Bauer
Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes.
Using slotted spoon, transfer vegetables to platter with lamb.
Spoon off fat from braising liquid, reserving 1 tablespoon.
Elise Bauer
Heat reserved fat in heavy large skillet over medium heat.
(If there is no fat, heat 1 tablespoon olive oil instead.)
Whisk in flour; stir 2 minutes.
Whisk in tomato paste and 1 cup braising liquid.
Add back into the pot with the rest of the braising liquid.
Boil for a couple minutes until slightly thickened.
Inspired by a recipe in Bon Appetit magazine.
