Braised Lamb Shanks

Name: Braised Lamb Shanks
Ingredients: Serves 4; 2 tbs EVOO; 2 lamb shanks(about 3 to 3 1/2 pounds; 1 large yellow onion, chopped; 4 garlic cloves, minced; 2 cups beef stock; 1 cup red wine; 2 cups crushed canned plum tomatoes; 2 tbs tomato paste; 2 beef bouillon cubes crushed; 1 tbs fresh rosemary needles; 2 tbs minced parsley; To taste Salt and pepper

Slow-cooking gives these lamb shanks flavor and tenderness

Difficulty
Easy

Ingredients

Serves 4
2 tbs EVOO
2 lamb shanks(about 3 to 3 1/2 pounds
1 large yellow onion, chopped
4 garlic cloves, minced
2 cups beef stock
1 cup red wine
2 cups crushed canned plum tomatoes
2 tbs tomato paste
2 beef bouillon cubes crushed
1 tbs fresh rosemary needles
2 tbs minced parsley
To taste Salt and pepper

Directions

Preheat oven to 325F
Heat the oil in a heavy large stovetop to oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper and brown them on all sides. Transfer to a plate, set aside.
In the pan juices, sauté the onions until softened, add garlic and cook for 2 minutes. Return the shanks back into the pot.
In a bowl combine the beef stock, wine, puree, tomato paste, bouillon and herbs. Slowly pour over the shanks; add the rosemary.
Bake at 325F for about 2 hours, or until the meat is very tender and easily falls away from the bone

Comments

Lucy

March 21, 2021 at 11:31 am

Can you use white wine