OREGANO-BRAISED LAMB SHANKS
Steps:
- Preheat the oven to 350 degrees.
- Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess.
- Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve. In the same oil, saute the onions and carrots until they begin to brown, about 6 minutes. Add the garlic and saute about 4 minutes longer. Remove with a slotted spoon, and then carefully pour off all the fat.
- Place the shanks back in the pan. Cover with the browned vegetables and the oregano stems and pour in the wine. Bring to a boil over high heat and reduce the liquid by half. Stir in the tomato paste, chicken stock and bay leaves, cover and bring to a boil.
- Transfer to the oven and bake 1 1/2 hours, or until tender. A fork plunged into the thickest part should slide out easily. Remove from the oven, lift out the meat and keep warm. Lift out the vegetables and discard.
- Skim and discard the fat from the stock in the pan. Bring to a boil over high heat. Stir in the tomatoes and oregano leaves and remove from the heat. To serve, in each soup bowl place a lamb shank. Top with the hot broth and sprinkle with the cheese.
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Noko Elifas
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The lamb shanks are fall-off-the-bone tender and the sauce is rich and flavorful.
Raz KH·óÖN
[email protected]Loved this recipe! The lamb shanks were tender, juicy, and had a wonderful flavor. The sauce was delicious and the mashed potatoes were perfect.
Seth Peters
[email protected]This recipe was a total disaster! The lamb shanks were tough and the sauce was bland. I'm not sure what went wrong.
warunika sewwandi
[email protected]I'm not sure what I did wrong, but my lamb shanks came out tough and dry. I think I might have overcooked them.
Mahnoor Qureshi
[email protected]I found this recipe to be a little bland. I think it could have used more spices or herbs.
Emmanuel Uzoma
[email protected]This recipe was a bit too salty for me, but I think that's because I used a different brand of oregano than the one the recipe called for.
Mohammad Tanvir
[email protected]I've made this recipe several times and it's always a hit. The lamb shanks are always tender and juicy and the sauce is always flavorful.
Aiman Ch
[email protected]This is a great recipe for a special occasion dinner. It's easy to make, but it looks and tastes like a gourmet meal.
Sad Sasd
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The oregano and red wine braising liquid infused the lamb with so much flavor that it was hard to resist.
Anyebe Peter
[email protected]This recipe was fantastic! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.