Braised Lamb Shanks
From heogog 16 years agoIngredients
- 4 lamb shanks shopping list
- 1 tablespoon mint jelly shopping list
- 6 tablespoons roasted onion/garlic jam shopping list
- 1/5 cup water shopping list
- 2 tablespoons rosemary or 3 large springs of fresh rosemary shopping list
- 1/2 cup sherry, if desired shopping list
- 8 oz fresh raspberries shopping list
How to make it
- In a heavy pot, braise the lamb shanks on all sides, then add the most of the ingredients, except for the raspberries, making sure to mix the water with the jelly/jam til they are partially dissolved. Once the preserves are on their way to being melted, add the raspberries and cover. Bring to bubbling, then turn down to low/simmer. The shanks are done when the meat comes off the bone.
- If you have time, refrigerate overnight to skim off fat the next day. If you dislike raspberry seeds, pour the sauce into a sieve prior to serving.
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