Braised Lamb Shanks
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Servs: 4
A great lamb shank recipe from our executive chef.
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Ingredients [?] Change Serving Size Add all ingredients to Shopping List
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6 8-10 ounce lamb shanks, cut 1 1/2 inches thick
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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1/2 cup flour
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6 tablespoons olive oil
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2 carrots, chopped
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2 celery stalks, chopped
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1 medium onion, chopped
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1 14 ounce canned, imported tomato, diced
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4 cloves garlic, crushed
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2 cups white wine
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1 cup beef broth
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1 sprig rosemary
Instructions
- Season lamb shanks with salt and pepper.
- Dredge in flour, shake off excess.
- Heat 4 tablespoons of olive oil in a heavy bottomed pot large enough to hold all of the lamb. Brown all sides, about 8-10 minutes.
- Remove the lamb from the pan. Add remaining ingredients. Add the shanks.
- Bring to a boil, reduce heat to low, simmer for about 1 hour or until the meat is tender. Remove meat to serving platter and keep warm. Skim fat from vegetables and broth.
- Boil, uncovered, to reduce liquid to about 3 cups.
- Pour sauce over the lamb and sprinkle with germolata (recipe follows).
Location:
Santa Rosa, CA
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Sean Shadmand April 15
This is gonna take alot of work, but it looks like the pay off will be gynormous!