ezRecipe-Zee: Cooking Recipe: How to make Braised Lamb Shanks

Braised Lamb Shanks

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Date Added:	November 20, 2008
Calories:	51
Serves:	6
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

6                   lamb shanks
                    Salt
                    Freshly-ground black pepper
1/4   cup           vegetable oil, plus
                    more as needed
2                   yellow onions
2                   celery stalks
2                   carrots
4     large         garlic cloves
1     cup           full-bodied red wine
1     cup           canned diced tomatoes with juices
6     cups          beef stock
2     teaspoons     minced fresh rosemary
1     teaspoon      minced fresh thyme
2                   bay leaves
2     tablespoons   minced fresh flat-leaf parsley - (to 3)

Directions: one line for each direction. When saved the lines will be numbered.

Preheat an oven to 400 degrees.
Generously season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden, 5 to 8 minutes. Add the garlic and saut� for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes with their juices, the stock, rosemary, thyme, bay leaves and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.
Remove the bay leaves from the sauce and discard. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth. Pour some of the sauce over the shanks and garnish with parsley. Pass the remaining sauce alongside.
This recipe yields 6 servings.
Comments: Tender and full-flavored, these lamb shanks pair deliciously with our Root Vegetable Gratin (see recipe).

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 51

Calories from Fat 7.1%

Total Fat

trace

Cholesterol

0mg

Sodium

2145mg

Carbohydrate

Dietary Fiber

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com