Braised Lamb Shanks with Caramelized Garlic

The preparation for the caramelized garlic starts the day before: peel the garlic cloves, put them in a bowl and put them in the freezer for 24 hours.

Cut the onions into wedges, crush 2 garlic cloves in their skins. Peel and coarsely chop the carrots and celery.

Rinse the lamb shanks with cold water, pat dry, salt and pepper. Heat olive oil in a frying pan and brown the meat on all sides. Add the vegetables and fry briefly. Add the paradeis pulp and stir for at least 2 minutes. Deglaze with 1 l red wine. Add 2 sprigs of thyme and 2 sprigs of rosemary. Steam in a preheated oven at 175 °C for about 1 1/2 hours, adding more red wine if necessary.

Caramelize sugar in a large pot until light brown. As soon as it blisters, add the frozen garlic cloves and deglaze with the white wine. Simmer gently for 30 minutes with a sprig of rosemary and thyme.

Remove the finished braised lamb shanks and keep warm. Strain the stock through a sieve and thicken with a little cornflour (stir smooth with a little cold water). Season with pepper, salt, a pinch of sugar and old balsamic vinegar.

Serve the braised lamb shanks with caramelized garlic and the sauce.

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