Ingredients
For the lamb shanks and au jus:
4 small/medium lamb shanks, about 3 or 4 pounds
1/4 cup vegetable oil
3 celery stalks, roughly chopped
2 large carrots, roughly chopped
1 large onion, roughly chopped
4 anchovy filets
1/2 cup tomato paste
2 teaspoons fresh ground black pepper
2 teaspoon coriander
2 teaspoons paprika
3 cups red wine (I used Cabernet sauvignon)
1 cup beef stock
3 bay leaves
1 whole head of garlic, cut in half
For the pesto:
1 cup fresh basil
1 cup fresh mint
1/3 cup parmesan
1/4-1/3 cup shelled pistashios
3 cloves garlic
salt and pepper
1/2 cup olive oil
Preparation
For the shanks:
Preheat oven to 350 degrees
Using a sharp knife, remove about 1 inch of meat from the top of the bone (this is optional, it gives the meat a neat look after cooking)
Remove as much outer membrane as possible from the meat.
Heat the oil in a hot dutch oven or heavy bottomed (oven safe) pot.
Brown the shanks on all sides, working in batches.
Remove the meat and drain all but 3 tablespoons of fat. Add the vegetables and anchovies.
Cook the vegetables until slightly browned and beginning to soften, about 5 minutes
Add tomato paste and spices, allow to cook a little. About 30 seconds.
Add wine, broth, bay leaves and meat.
Cover and cook in oven 1hr
Remove lid, turn the shanks and bake 2-3 more hours uncovered, turning shanks every hour.
Remove the shanks, strain the vegetables and spoon off some of the fat in the au jus.
For the pesto:
Add all ingredients but the olive oil to a small food processor or blender, pulse until mixed a bit, then slowly add olive oil and continue to pulse until the desired consistancy is reached.
Serve meat with pesto and grilled polenta.
