Lamb Shanks Baked In ClayFrom oldgringo 9 years ago
- 2 celery stalks; cut in pieces shopping list
- 1 carrot; cut in pieces shopping list
- 1 medium onion; peeled and quartered shopping list
- 1 tablespoon olive oil shopping list
- 2 lamb shanks with attached meat shopping list
- 3/4 teaspoon salt shopping list
- 1 teaspoon dried thyme leaves shopping list
- 1-1/2 teaspoons dried Greek oregano leaves shopping list
- 1 minced garlic clove shopping list
- 2 coarsely chopped ripe tomatoes shopping list
- 1 cup dry red wine shopping list
- 2 tablespoon olive oil shopping list
How to make it
- Soak both halves of the clay cookware in clean, fresh water. Drain the clay cookware just prior to using.
- Slice the celery stalks, carrots and onion and place them in the bottom of the clay cookware.
- Clean and prepare the lamb shanks by removing and discarding any excessive lamb fat. Coat the shanks with olive oil and arrange on top of the aromatic vegetables.
- Sprinkle onto the shanks, the salt, thyme leaves, oregano leaves, and garlic. Arrange the chopped tomatoes around the shanks.
- Carefully pour the wine into the bottom of the cookware. Drizzle the olive oil over the shanks and vegetables.
- Cover the clay cookware bottom with the clay cookware top and put into the oven.
- Turn on the oven heat to 350°F.
- Roast the lamb shanks until the pieces are very tender, about 45 minutes to an hour at 350°F. Do not peek before at least 30 minutes. Beware of the hot steam in the clay cookware.
- When the shanks are done remove to a warm serving platter. Strain the broth from the bottom of the cookware, reduce on high heat, if necessaey, to make a sauce for the lamb.
The Cookoldgringo Cottonwood, AZ
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