Braised Lamb Shanks In A Rich Gravy
From BuonAppetito 8 years agoIngredients
- The Dry Rub shopping list
- 1/2 Tbsp Kosher Salt shopping list
- 1/2 Tbsp Onion Powder shopping list
- 1/2 Tbsp Garlic Powder shopping list
- 1 Tbsp Turmeric shopping list
- 1 Tsp cayenne or Hot chile powder shopping list
- 1 Tsp White Pepper Powder shopping list
- 1 Tsp Finely Ground Fresh black pepper shopping list
- 1/2 Tsp cinnamon Powder shopping list
- 2 Tbsp Light brown sugar shopping list
- All Purpose Flour For Dredging shopping list
- 1/4 Lb bacon shopping list
- 6 Lamb Shanks cut shopping list
- Extra Virgin Olive Oil shopping list
- 1 bell pepper Chopped shopping list
- 1 celery Stalk Chopped shopping list
- 1 Large Onion Chopped shopping list
- 4 carrots chopped shopping list
- 5 garlic cloves Cracked Well shopping list
- Red wine or white Optional You can sub with broth or stock shopping list
- Salt and Fresh black pepper shopping list
- beef stock shopping list
- The Gremolata shopping list
- The zest of 2 oranges shopping list
- The zest of 1 lemon shopping list
- 2 Garlic cloves grated shopping list
- 1/2 cup finely chopped parsley shopping list
- Extra Virgin Olive Oil Enough to cover the all well shopping list
How to make it
- Mix the dry rub. Pat the shanks dry and thoroughly massage the dry rub into the shanks. Then do the same with the flour and set aside to reach room temperature.
- Heat a dutch oven with a little olive oil and render the fat from the bacon when crispy set the bacon aside.
- On a medium flame brown the shanks on all sides. Then remove and set aside for later.
- Then saute all the aromatics in the pot except the carrots. When the aromatics clarify and become translucent.
- De glaze the pot with about 1/4 cup of wine or liquid of choice. Scrap the bottom of the pot with a wooden spoon to loosen any of the particles at the bottom. Add the remaining dry rub mix well return the shanks back to pot and mix to coat the shanks.
- Add the stock until the stock is about 1/2 way to the top of the shanks. Cover the pot and bring to a boil. Place the dutch oven in the oven with the lid slightly ajar and cook at 350 for 1 hour. Turn the shanks over add the carrots. After 30 minutes remove the lid mix in 1 tbsp of the grenolata. Return back to the oven another 30 minutes continue until the shanks are tender.
- When tender remove the pot from the oven and allow to rest about 15 minutes before serving on the stove with the lid on. If there is an excess of oil on top spoon it off and dis guard it. When plated sprinkle with a little gremolata just prior to serving. Serve on top of a creamy risotto.
People Who Like This Dish 4
- clbacon Birmingham, AL
- refugeesrecipelisting Global, CA
- MikeyfromAR Colorado High Desert, US Of A
- BuonAppetito Queens, New York
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments