SPRING LAMB SHANKS, BRAISED
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
- Preheat oven to 350 degrees.
- Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
- Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
- While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
- When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
- Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 53 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 23 grams, Sodium 995 milligrams, Sugar 1 gram
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Jsdh Williams
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Rafael Brunal
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The lamb shanks are always fall-off-the-bone tender and the sauce is so flavorful.
KamehlionHD
[email protected]This is the best lamb shank recipe I've ever tried. The meat was so tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.
Tiny panda
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The lamb shanks are so tender and the sauce is amazing.
Sardar Waseem
[email protected]Delicious!
Naddi Abeghe
[email protected]This recipe is a keeper! 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 meal.
Demon_girl games
[email protected]I love this recipe! The lamb shanks are always so tender and juicy. I also love the sauce, it's so flavorful. I've made this recipe several times and it's always a hit.
Noman Shahzad
[email protected]This recipe was easy to follow and the results were amazing! The lamb shanks were so tender and the sauce was flavorful. I served it over rice and it was a perfect meal.
Zeinab Waleed
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I'm so glad I did! The lamb shanks were cooked perfectly and the sauce was divine. I will definitely be making this again.
Amir Shahzad
[email protected]This is my new favorite lamb shank recipe! The meat was so fall-off-the-bone tender and the sauce was incredible. I will definitely be making this again.
Haider Farooq
[email protected]I made this dish last night and it was a hit with my family! The lamb shanks were so tender and flavorful, and the sauce was rich and delicious. I served it over mashed potatoes and everyone loved it.