Lamb Shanks Hestia with Cucumber Raita |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This earthy meal of braised lamb shanks in a richly flavored sauce - named for the Greek goddess of the hearth - was born during one of those occasions. Raita (RAH-ee-tah) is a traditional Indian salad of yogurt and chopped vegetables. Ingredients:
4 lamb shanks (about 1 1/4 pounds each) |
cooking spray |
1 1/2 cups chopped onion |
6 garlic cloves, minced |
1 cup dry marsala or madeira |
1 cup low-salt beef broth |
1 cup tomato sauce |
1 teaspoon dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (3-inch) cinnamon stick |
1 cup golden raisins |
cucumber raita |
mint sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Rinse lamb with cold water; pat dry.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add 2 lamb shanks; cook 10 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining lamb; remove from pan.
4. Add onion and garlic to pan; sauté 2 minutes. Add dry Marsala; cook 2 minutes, stirring frequently. Add broth, tomato sauce, rosemary, salt, pepper, and cinnamon stick.
5. Return lamb to pan; bring mixture to a simmer. Cover pan and bake at 350° for 1 hour.
6. Remove lamb mixture from oven; stir in raisins. Cover and bake an additional 45 minutes or until lamb is tender. Remove cinnamon stick; discard. Serve lamb with pan sauce and Cucumber Raita. Garnish with mint sprigs, if desired.
7. (Totals include Cucumber Raita)
|
|