Behind the Recipes
Wine-Braised Lamb Shanks by D'Artagnan
Makes 4 servings
INGREDIENTS:
3 1/2 lbs. meaty lamb hind shanks, cut in half crosswise
sea salt to taste
black pepper to taste
1 tablespoon extra-virgin olive oil
1 cup dry red wine
1/2 cup beef broth
1 pound boiling onions or cipollini onions, peeled
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper chopped fresh flat-leaf parsley (optional)
PREPARATION:
1. Season meat with salt and pepper.
2. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain. Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boil; reduce heat.
3. Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender.
To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley.
Recipe courtesy of D'Artagnan
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
