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 Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 8-10 ounce lamb shanks, cut 1 1/2 inches thick 6 8-10 ounce lamb shanks, cut 1 1/2 inches thick
•   1 1/2 teaspoons salt 1 1/2 teaspoons salt
•   1/2 teaspoon pepper 1/2 teaspoon pepper
•   1/2 cup flour 1/2 cup flour
•   6 tablespoons olive oil 6 tablespoons olive oil
•   2 carrots, chopped 2 carrots, chopped
•   2 celery stalks, chopped 2 celery stalks, chopped
•   1 medium onion, chopped 1 medium onion, chopped
•   1 14 ounce canned, imported tomato, diced 1 14 ounce canned, imported tomato, diced
•   4 cloves garlic, crushed 4 cloves garlic, crushed
•   2 cups white wine 2 cups white wine
•   1 cup beef broth 1 cup beef broth
•   1 sprig rosemary 1 sprig rosemary

Instructions

1. Season lamb shanks with salt and pepper.
2. Dredge in flour, shake off excess.
3. 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.
4. Remove the lamb from the pan. Add remaining ingredients. Add the shanks.
5. 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.
6. Boil, uncovered, to reduce liquid to about 3 cups.
7. Pour sauce over the lamb and sprinkle with germolata (recipe follows).

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Nice One!

Sean Shadmand April 15

This is gonna take alot of work, but it looks like the pay off will be gynormous!

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