Braised lamb shanks with thyme and rosemary recipe
Braised Lamb Shanks with Thyme and Rosemary recipe
- 6 lamb shanks
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 cup onion, chopped
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 Tablespoons tomato paste
- 3 cups red wine
- 6 cups lamb stock
Trim all silverskin and fat from shanks (butcher can do this for you.) In a heavy skillet (cast iron preferable), sear all sides of the shanks. Put them in a heavy, deep oven-proof pan. In same skillet, brown all vegetables 8 to 10 minutes. Add tomato paste; brown 5 to 10 minutes. Deglaze with red wine and reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock; bring to a boil. Add sauce to lamb shanks; should be enough to cover (if not, cover with water).
Cover and bake at 325 degrees for 5 to 6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce; discard vegetables. Put liquid in heavy saucepan with herbs. Reduce over medium heat until thick and flavored.
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