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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge Ingredients:
1 1/2 tablespoons vegetable oil |
3 carrots, thinly sliced |
2 onions, thinly sliced |
2 celery ribs, thinly sliced |
4 garlic, minced |
1 teaspoon rosemary |
1 teaspoon thyme |
2 bay leaves |
1 teaspoon salt |
6 lamb shanks |
2 cups dry red wine |
2 cups chicken broth |
1/4 cup balsamic vinegar |
2 tablespoons flour |
2 tablespoons tomato paste |
ground black pepper |
2 tablespoons parsley, chopped |
2 tablespoons orange zest, grated (or lemon) |
Directions:
1. Preheat oven to 325.
2. In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
3. Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
4. Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.
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