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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Rosemary Braised Lamb
Shanks
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Rosemary- Braised Lamb Shanks |
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A French
favorite...
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1
Tbs |
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olive oil |
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4
lamb |
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shanks (about 3¾ lbs.) |
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2
medium |
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onions, chopped |
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2
medium |
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carrots, peeled and chopped |
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1
stalk |
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celery, chopped |
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1
cup |
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dry
white wine |
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3
large |
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garlic cloves, chopped finely |
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1
Tbs |
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tomato paste |
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4
cups |
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chicken broth |
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1
cup |
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water |
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2
large |
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fresh rosemary sprigs |
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2
sprigs |
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fresh thyme |
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2
sprigs |
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fresh parsley |
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salt
and pepper to taste |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Heat oil in
large Dutch oven over medium-high heat. Add
shanks; brown on all sides, about 15 minutes.
Transfer to bowl. |
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3 |
Add onions,
carrots and celery to Dutch oven. Sauté until
vegetables are brown, about 8 minutes. |
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4 |
Return
shanks to Dutch oven. Pour wine over; boil until
all liquid evaporates, about 5 minutes. Add
garlic and tomato paste. Cook 1 minute. Add
broth, water, rosemary, thyme and parsley.
Cover; bake in oven until shanks are tender,
about 1½ hours. |
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5 |
Transfer
shanks to bowl. Boil cooking liquid until
thickened to sauce consistency, about 35
minutes. Season with salt and pepper. Discard
rosemary, thyme and parsley. Return shanks to
sauce; heat through and serve. |
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Servings: 4 |
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