Can anyone give me a delicious recipe for lamb shanks ?!
Can anyone give me a delicious recipe for lamb shanks ?
Preferably using Rosemary & Red wine
Answers:
This recipe calls for both rosemary and red wine:
Braised Lamb Shanks With Fresh Rosemary
6 lamb shanks (I have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled and cut into 1/2 inch thick rounds
10 garlic cloves, minced
1 (750 ml) bottle dry red wine (Sangiovese is good)
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can low sodium chicken broth
1 (14 1/2 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon zest
Sprinkle lamb with salt and pepper.
Heat oil in heavy, large pot over medium-high heat.
Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
Transfer to bowl.
Remove all but about 2 tablespoons of oil from pan.
Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
Stir in all remaining ingredients.
Return lamb to pot, pressing down to submerge.
Bring liquid to boil, reduce heat to medium low, and cover.
Simmer until meat is tender, about 2 hours.
Uncover pot; simmer till meat is very tender, about 30 minutes.
(Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
Boil juices in pot till thickened, about 15 minutes.
Season with salt and pepper and spoon over lamb.
Source(s):
http://www.recipezaar.com/50879...
Braised Lamb Shanks
6 lamb shanks (trimmed of fat)
1 large onion
4 garlic cloves
3 cups beef stock
1 cup red wine
1 tablespoon italian seasoning
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon fresh coarse ground black pepper
4 bay leaves
salt and pepper
Combine flour and pepper in large ziplock bag (I used a freezer bag).
Dredge lamb shanks in flour.
Thinly slice onion, mince garlic.
Heat oil in large frying pan.
Fry shanks until golden brown on each side.
Turn with tongs.
Place shanks in Dutch Oven, or large oven proof pot with lid.
Add minced garlic and bay leaves to pot.
Add onion slices to frying pan.
Cook stirring occasionally until onion is soft.
Add red wine to frying pan.
Cook stirring occasionally until slightly syrupy, approximately five minutes.
Pour onion mixture over shanks.
Sprinkle Italian seasoning over shanks.
Pour beef stock into pot.
Cook in 375 F oven for 2 hours and 15 minutes.
Sprinkle with salt and pepper to taste.