Lamb Shanks Bruno

December 22, 2015
0 Ratings
Photo by pierino
  • Serves 2
Author Notes

This dish is named for the fictional Chief of Police Bruno who fights crime in the Dordongne region of France. He is the principle character in a series of mysteries written by Martin Walker set in St. Denis. When Bruno is not policing St. Denis he’s hanging around the market, cooking or playing rugby. —pierino

What You'll Need
  • 2 lamb shanks, about 2-2 ½ pounds
  • olive oil
  • 1 14 ounce can diced tomatoes
  • 1/4 pound pound baby carrots
  • 6-8 cloves garlic, peeled and broken
  • 1 leek sliced, white and pale green parts only
  • 1 branch rosemary
  • 1 cup red wine
  • 1 cup or more chicken or beef stock as needed
  • 2 bay leaves
  • 2 to 3 strips tangerine peel
  • 1 tablespoon harissa
  1. In a large casserole or dutch oven heat the olive oil and brown the lamb shanks on all sides
  2. Add the carrots, garlic and leek and lightly brown
  3. Add the wine and deglaze scraping up any browned bits
  4. Add the remaining ingredients and return the lamb shanks to the pot
  5. If necessary add more stock or liquid to come just over half way up the sides of the lamb
  6. Bring to a slow simmer. DO NOT ALLOW TO BOIL
  7. Serve over noodles or rice

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Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

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