RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5795
| View Recipe |
|
|
| Recipe Name: |
Slowly Braised Lamb Shanks - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
4.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.77
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 to taste salt and pepper
0.25 Teaspoon pepper, cayenne
5 Tablespoons oil, olive
1.33 Cups wine, dry red
|
Directions:
Preheat oven to 350. Starting 1 inch from the narrow end of the shank, score the meat around the bone and trim away any meat, sinew and fat from the 1-inch section of shank, helping to release the meat from the bone when it cooks. Sprinkle the lamb shanks with salt. Whisk the flour, paprika and cayenne pepper in a large bowl. Coat the lab shanks thoroughly in the mixture. Reserve 3 tablespoons of the remaining flour mixture.
Heat 4 tablespoons of the oil in a heavy roasting pan over medium-high heat. Add the lamb shanks and decrease the heat to medium. Cook for 10 minutes, or until the shanks are brown on all sides. Transfer the shanks to a baking sheet.
Drizzle the remaining tablespoon of olive oil into the roasting pan. Add the garlic and the roughly chopped onions, carrots and celery. Cook for 8 minutes over medium heat, or until the vegetables begin to brown. Sprinkle the reserved 3 tablespoons of the flour mixture over the vegetables and stir to coat.
Using the back of a large knife, gently pound the rosemary and thyme to release their flavors. Add them and the bay leaves to the vegetables in the pan. Continue to cook for 2 minutes, or until the flour mixture is golden brown. Stir in the tomatoes. Place the lamb shanks back in the roasting pan. Add the stock and the wine. Cover the pan with foil and place in oven for 3 hours or until the lamb is tender on the bone.
Remove the pan from the oven. Transfer the lamb shanks to a baking sheet. Cover with foil and keep warm. Place the roasting pan over medium-high heat ans simmer uncovered for 20 minutes. Carefully strain the sauce through a fine-meshed strainer and into a medium saucepan. Discard the solids from the strainer.
Simmer the sauce uncovered for 15 minutes, or until reduced to 4 cups. Add the finely diced carrots and celery and simmer for 5 minutes, or until the vegetables are tender. Season the sauce to taste with salt and pepper. Place one lamb shank on each plate. Spoon the sauce and vegetables over the lamb. Serve with the creamy polenta if desired. |
|
|
|
| Nutrition per Serving: |
| Calories: |
506 |
Total Carbs: |
19.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
76.1 |
Fat: |
30.0 |
Protein: |
28.89 |
| Fiber: |
2.57 |
Sodium: |
242.85 |
|
|
|
