Vic and Mick's Lamb Shanks |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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There used to be a restaurant in downtown Seattle called Rosellini's. It was run by 2 brothers - Vic and Mick. We had this lamb there one day and begged for the recipe because we loved it. It's still my favorite way to prepare lamb shanks. Ingredients:
2 lbs lamb shanks |
2 tablespoons olive oil |
1 tablespoon oregano |
1 tablespoon basil |
2 small carrots, diced |
2 stalks celery, diced |
4 cups burgundy wine |
Directions:
1. Preheat oven to 325ºF to cook the shanks for 1 1/2 hours or 300ºF to cook for 2 1/2 hours.
2. Brown shanks in olive oil.
3. Place in roasting pan.
4. Add the rest of the ingredients.
5. Add burgundy to about 1-inch deep.
6. Cover; roast according to the oven temps above.
7. Remove the shanks and keep warm.
8. Reduce drippings for sauce.
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