Braised Lamb Shanks With Rosemary Recipe #114467
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.
by JenInCA
2½ hours | 30 min prep
SERVES 4
- 4 lamb shanks, fat trimmed
- salt and pepper
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 2 cups full-bodied red wine
- 1 cup beef stock
- 1 tablespoon dried rosemary
- 3 garlic cloves, crushed
- 1 bay leaf
- Preheat oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
- Transfer the shanks to a dish.
- Add the onions, carrots, and celery to the pan and cook until onions are translucent.
- Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
- Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
- Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
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5 stars