Braised Lamb Shanks
Monday - October 17, 2016 3:04 pm ,
Category : RECIPES
Braised Lamb Shanks
Ingredients:
lamb shanks (trimmed of fat)
2 - onion, sliced
3-4 cups meat stock
6-8 - garlic cloves, minced
1?2 cup - flour
1 cup red wine
1 tbsp - italian seasoning
1 tsp - ground black pepper
4 - bay leaves
Vegetable Oil
Salt and pepper
Method:
Combine flour and pepper in large ziplock bag (I used a freezer bag).
Dredge lamb shanks in flour.
Heat oil in frying pan and Fry shanks until golden brown on each side.
Place shanks in Dutch Oven, or large oven proof pot with lid.
Add minced garlic and bay leaves to pot.
Add onion slices to frying pan.Cook stirring occasionally until onion is soft.
Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
Add onion mixture over shanks. Sprinkle Italian seasoning over shanks.
Pour meat stock into pot. Cook in 375 F oven for 2 hours or until it cooked completely
Sprinkle with salt and pepper to taste.
If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
Serve!!!
lamb shanks (trimmed of fat)
2 - onion, sliced
3-4 cups meat stock
6-8 - garlic cloves, minced
1?2 cup - flour
1 cup red wine
1 tbsp - italian seasoning
1 tsp - ground black pepper
4 - bay leaves
Vegetable Oil
Salt and pepper
Method:
Combine flour and pepper in large ziplock bag (I used a freezer bag).
Dredge lamb shanks in flour.
Heat oil in frying pan and Fry shanks until golden brown on each side.
Place shanks in Dutch Oven, or large oven proof pot with lid.
Add minced garlic and bay leaves to pot.
Add onion slices to frying pan.Cook stirring occasionally until onion is soft.
Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
Add onion mixture over shanks. Sprinkle Italian seasoning over shanks.
Pour meat stock into pot. Cook in 375 F oven for 2 hours or until it cooked completely
Sprinkle with salt and pepper to taste.
If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
Serve!!!
