BRAISED LAMB SHANKS
Adapted from West Coast Prime Meats Cooks © 2015
- Four tablespoons vegetable oil
- Six each 18 to 20 ounce frenched lamb shanks
- Half teaspoon salt
- Half teaspoon black pepper
- Half cup all-purpose flour
- Two medium yellow onions, peeled, cored and cut in 1/2-inch dice
- Four carrots, peeled and cut in 1/2-inch dice
- Seven stalks celery, leaves discarded, cut in 1/2-inch dice
- One 14.5-ounce can whole peeled tomatoes
- Three Roma tomatoes, cut in approximately 1/2 inch-thick slices
- Half of one orange, peeled and cut in approximately 1/2 inch-thick slices
- One bay leaf
- Two tablespoons dry oregano
- One tablespoon dry basil
- One teaspoon dry rosemary
- Two tablespoons paprika
- One quart (four cups) red wine
- Half-cup dry white wine
- Three pints (six cups) beef stock or beef broth
- Preheat the oven to 350 degrees Fahrenheit.
- Season the lamb with salt and pepper and dust in the flour.
- In a large sauté pan, heat the oil over medium-high heat, then brown the lamb shanks on all sides. Once browned, remove the shanks and place them in an ovenproof casserole fitted with a lid.
- In the same oil, sauté together the onions, carrots and celery until the onions are translucent.
- Add the two types of tomatoes, orange slices, bay leaf, oregano, basil, rosemary and paprika and sauté for five minutes or until the vegetables are soft.
- Add the two wines along with the beef stock and bring to a boil. Pour over the lamb in the casserole, cover with the lid and bake in the oven for three to three and a half hours or until fork tender.
- Remove the lamb and strain out the herbs and vegetables so only the broth remains.
- Use the broth as the sauce for the lamb.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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