- 2 tbsp Saica Sicilian Extra Virgin Olive Oil
- 6 (8 oz) lamb shanks
- 3 cups leeks, sliced, rinsed
- 1 cup carrots, diced
- 3 cloves garlic, crushed
- Noble Saltworks Cherrywood Smoked Flaked Finishing Salt
- 3 dried chipotle chiles
- 1 bay leaf
- 2 cups pinot noir wine
- 2 cups vegetable stock
- 1 (28 oz) can Caio San Marzano Tomatoes
- 1/2 tsp Cattleman’s Grill Steakhouse Seasoning
- 1/2 tsp ground cumin
- 1/4 cup fresh parsley, minced
- 2 cloves garlic, minced
- Zest of 1 lime, coarsely grated
Preheat a Lodge 7 Quart Dutch Oven over high heat. Add the Saica Sicilian Extra Virgin Olive Oil. Place half of the lamb shanks in the dutch oven and sear on all sides. Remove from the dutch oven. Sear the other half of the shanks. Remove from the dutch oven.
Turn the heat down to medium heat. Add the leeks, carrot, garlic and a shake of Noble Saltworks Cherrywood Smoked Flaked Finishing Salt. Cook, stirring occasionally, until the leeks are softened, about 5 minutes.
Add the dried chipotles and bay leaf, then pour in the pinot noir, vegetable stock, tomatoes and seasonings. Stir. Nestle the lamb shanks into the braising liquid. Place a lid on the dutch oven and transfer to the grill.
Cook at 350ºF until the meat is very tender and nearly falling off the bones, about 1.5-2 hours. Remove the dutch oven from the grill.
To make the gremolata, simply combine all three ingredients and mix.
Remove the shanks from the braising liquid and set aside. Remove the bay leaf from the braising liquid and discard the leaf. Transfer the braising liquid to a Vitamix blender. Blend the mixture, starting slowly. Be very careful, as hot liquids can explode out of the blender if you don’t ease into it.
Serve the braised lamb shanks on a bed of rice, topped with the chipotle tomato sauce and a sprinkle of the gremolata.
Courtesy of: All Things Barbecue; The Sauce