Braised Lamb Shanks With Rosemary |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams- . Ingredients:
4 lamb shanks, fat trimmed |
salt and pepper |
2 tablespoons olive oil |
2 yellow onions, diced |
2 celery ribs, diced |
2 carrots, diced |
2 cups full-bodied red wine |
1 cup beef stock |
1 tablespoon dried rosemary |
3 garlic cloves, crushed |
1 bay leaf |
Directions:
1. Preheat oven to 350ºF.
2. Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
3. Transfer the shanks to a dish.
4. Add the onions, carrots, and celery to the pan and cook until onions are translucent.
5. Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
6. Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
7. Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
|
|