Braised lamb shanks
From murph 16 years ago
- 180 minutes to make
- Serves 4
I just did the halfway-point turn, and I can already tell that the wait will be worth it. Falling off the bone fragrant deliciousness!
Ingredients
- 2 lamb shanks, trimmed shopping list
- olive oil shopping list
- 2 medium onions, in eighths shopping list
- 3 medium carrots, in 1" pieces shopping list
- 2 celery stalks, in 1" pieces shopping list
- 2 cloves garlic, sliced shopping list
- 1 small tomato, cored seeded and cubed shopping list
- 1 Tbsp "Herbes de Provence" (that's bay, thyme, rosemary, basil, and marjoram, for those as uncultured as I) shopping list
- 2 c. red wine (used zinfandel) shopping list
- 1ish c. stock shopping list
- salt & pepper shopping list
How to make it
- preheat over to 325
- season lamb with salt and pepper
- brown lamb on all sides in olive oil in dutch over on stovetop over medium-high heat
- remove browned lamb
- cook onions, celery, carrot in pot until starting to color
- add garlic, herbs, tomato, salt & pepper
- cook a few minutes longer
- add wine, deglaze pan, and reduce by half
- return lamb to pot
- add enough stock to half cover lamb
- cook for 2.5 hours or so, turning lamb halfway through
The Rating
Reviewed by 1 people-
great post i am doing this one right now, but my oven has kicked the bucket so im going to do this in the slow cooker!!!!
I will let you know how it turns out...
thnx again
PIXY
pixyqueen
in Sydney,Australia loved it
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" It was excellent "