"huck" <fish254@[EMAIL PROTECTED]
> wrote in message
news:W56Kj.80738$497.18106@[EMAIL PROTECTED]
>I would like a very good reciepe for Lamb Shanks= Thanks
Here's one I found on the internet:
Braised Lamb Shanks
a.. 2 tablespoons extra-virgin olive oil
b.. 1 medium onion, chopped
c.. 2 stalks celery, chopped
d.. 1 large carrot, chopped
e.. Kosher salt and freshly ground black pepper
f.. 8 whole cloves garlic
g.. 2 tablespoons tomato paste
h.. 4 lamb shanks (about 1 ˝ pounds each)
i.. 4 cups burgundy red wine
j.. 2-3 tablespoons chopped fresh rosemary
k.. 2-3 tablespoons chopped fresh sage
l.. About 10 cups chicken or beef broth, homemade or low sodium canned
Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or
deep ovenproof skillet over medium heat. Add the onion, celery, carrot,
and
season with 2 teaspoons salt and pepper to taste. Cook, stirring
occasionally, until the vegetables are tender and just beginning to brown,
about 20 minutes. Add the garlic and tomato paste, mix well and cook until
the tomato paste darkens, about 3 minutes.
Salt and pepper the lamb shanks and sear them until brown on all sides in
a
large sauté pan (you may need to do two shanks at a time). Lay them in a
single layer, over the vegetables, in the Dutch oven. Pour excess fat/oil
out of the pan used for searing the shanks; add red wine to the pan and
scrape pan while wine is simmering. Add wine to Dutch oven. Add enough
stock
to surround but not cover the shanks and bring to a simmer. Sprinkle
rosemary and sage over the lamb shanks. Transfer to the oven. Braise the
shanks, covered, turning every 30 minutes or so, until the meat is fork
tender, about 2 hours. Remove from the oven and place the lamb shanks on a
serving dish to hold tem****arily.
Skim the fat from the surface of the braising liquid. Simmer the sauce
until
reduced by about half or when the sauce has thickened. Return the shanks
to
the sauce, and warm gently over low heat. Taste the sauce and adjust the
seasoning with salt and pepper to taste. Remove the lamb shanks and place
on
serving plates and ladle the sauce over the lamb shanks and serve.
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