Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
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From Kerry Saretsky's French in a Flash column at Serious Eats. Ingredients:
1/4 cup olive oil, divided |
2 lamb shanks (2 pounds total) |
4 garlic cloves, thinly sliced |
2 preserved lemons, thinly sliced |
1 cup dry white wine |
1 cup low sodium chicken broth |
1 rosemary sprig, leaves chopped |
1 cup thawed frozen pearl onions |
salt |
ground black pepper |
Directions:
1. Place 1 1/2 tbsp olive oil in a braising pan over medium-high heat. Season the lamb with salt and pepper. Brown lamb on all sides. Set aside. Drain olive oil.
2. Place 1 tbsp fresh olive oil in same pan over low heat. Add garlic and lemon. Saute 1 minute, then add wine, stock and rosemary. Return lamb to pan. Bring to a boil, cover and turn to low heat. Simmer gently 2 hours, turning lamb occasionally.
3. Meanwhile, preheat oven to 400°F Toss onions with remaining olive oil, salt and pepper. Roast 20 minutes, stirring occasionally.
4. Uncover the meat and stir in the onions. Simmer, uncovered, 5 minutes, until sauce thickens slightly. Serve with couscous, white beans, or crusty bread.
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