Lamb shanks braised in red wine recipe
Lamb Shanks Braised in Red Wine recipe
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- 6 lamb shanks
- 3 Tablespoons olive oil
- 2 teaspoons crushed black peppercorns
- 2 bay leaves
- 8 cups stock (chicken or veal)
- 3 cups red wine
- 2 heads garlic, halved crosswise
- 4 ribs celery, large dice
- 4 carrots, large dice
- 1 onion, peeled and cut into 8 wedges
- 1 cup thickly sliced mushrooms
Heat oven to 425 degrees. Season shank with salt and pepper. Sear in olive oil over high heat. Put shank in pan with remaining ingredients and place in the oven and cook until meat is tender but still on the bone (about 2 hours).
Remove shanks with some of the mushrooms and onions. Strain liquid, de-fat, and reduce until intense in flavor and reduced by about 1/3. Serve the shanks on white bean puree or whipped potatoes. Ladle sauce over the lamb. Serve some mushrooms and onions on the side.
Reference: Lamb shanks braised in red wine recipe
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