Spanish Lamb Shanks Jerez Recipe #338843
From My Kitchen in Spain by Janet Mendel
by Chef #271472
1¼ hours | 5 min prep
SERVES 2 -4
- 1 lb lamb shank or lamb stew meat
- 1 onion or shallot, sliced
- 5 garlic cloves, smashed
- 2 carrots, sliced
- 1/2 cup sherry wine
- 1/2 cup stock
- 2 bay leaves
- 1/8 teaspoon ground cloves (or 4 whole)
- parsley, chopped
- Salt and pepper lamb and brown in olive oil. Add onion/shallot, carrots and garlic and saute a few minutes. Deglaze with sherry and add remaining ingredients. Simmer on low for 1 hour or until lamb is tender. Serve as is or remove lamb and puree sauce. Garnish with parsley.
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5 stars