Langsung ke konten utama

BRAISED HERB LAMB SHANKS





BRAISED HERB LAMB SHANKS






I was able to find shanks ? And tried the recipe this weekend for Easter with my husband. The meat was very tender and goes well with mashed potatoes and salad.
INGREDIENTS
  • 4 bay leaves
  • 1 tablespoon Worcestershire
  • 2 tablespoons flour
  • 3 cups beef broth
  • 2 tablespoons butter, softened
  • 2 tablespoons chopped fresh parsley
  • 4 sprigs fresh thyme
  • 1/2 cup chopped fresh parsley for garnish
  • 4 lamb shanks about (1 to 1-1/4 pounds each)
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 1 medium fennel bulb, coarsely chopped
  • 6 cloves garlic, crushed or grated
  • 2-3 tablespoons chopped fresh rosemary
  • 3 cups dry red wine, divided

INSTRUCTIONS

First Preheat the oven to 325�F

Then Season the lamb shanks generously with salt and pepper. Heat the oil in a large Dutch oven, or a brasier pot over medium-high heat. Add 2 of the lamb shanks and brown well on all sides, about 2-3 minutes. Transfer to a plate and set aside and repeat with the remaining 2 lamb shanks.

In the same pot add the onion, celery, carrot, fennel, garlic, thyme, rosemary and the bay leaves. Return the browned lamb shanks to the pot and add the beef broth and 2 cups of wine. The liquid should nearly cover the shanks, add more broth or water if necessary, and bring the pot to a boil.

Reduce the heat to low, cover the pot and and transfer to the oven until the meat is very tender, 2 1/2 to 3 hours.

When the lamb shanks have become tender, carefully transfer them to a platter and cover with foil to keep warm. Strain the cooking liquids through a fine mesh strainer into a saucepan, pressing down on the vegetables with the back of a spoon. Discard the solids left in the strainer, spoon off and discard as much of the fat as possible from the surface of the strained cooking liquids. Return the strained braising liquids to the cook-top set over medium-high and add the remaining 1 cup of wine and the Worcestershire sauce. Bring the braising liquids to a boil and cook until reduced to about 2 cups. About 5-10 minutes.

Meanwhile, in a small dish combine the soft butter and the flour together mashing with a fork or back of a tablespoon to make a paste. When the braising liquids have reduced to 2 cups, remove the saucepan from the heat and whisk the butter/flour paste into the liquid. Return the pot to the heat and cook for another 2-3 minutes until the flour is fully cooked and the sauce has slightly thickened.

Serve the lamb shanks in individual shallow bowls on top of mounds of mashed potatoes and garnished with chopped parsley.

Transfer the sauce to a serving pitcher or dish to be served over the lamb shanks. Happy Cooking TimeJ



Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Smothered Turkey Wings

Slow Cooker Smothered Turkey Wings Can you use the same recipe in the oven and also can you add the gravy mix after the wing are done. Ingredients 3 tsp seasoning salt 1 tbsp onion powder 6 cups chicken or turkey broth 1 tbsp garlic powder 1 large portobello mushroom diced 1 1/2 tsp dried thyme 2 large turkey wings separated in 3 parts( flat, drum, tip) 1 large red onion diced 4-5 fresh sage leaves chopped 1/2 cup all purpose flour 1 1/2 tsp celery seed 3/4 cup vegetable oil Instructions First Combine the flour and seasonings into a large bowl and whisk. Then Coat the turkey wings with the flour, then let sit for about 5-10 minutes. DO NOT TOSS OUT THE EXCESS FLOUR! Pour 1/2 cup of the vegetable oil into a large pan, and turn the heat to medium. Once the oil is nice and hot, add in some of the turkey, but...
Posting Komentar
Baca selengkapnya

Mutton Gravy Recipe Spicy

Mutton Gravy Recipe Spicy Ingredients 2 cardamoms 1 tbsp ginger garlic paste 1 tsp full red chilli powder 1 or 2 glasses of water 1/2 tsp garam masala powder 1 cup yogurt approx... 200ml salt - as per taste 1 tsp black pepper corn powder 2-3 black pepper corns 500 gms meat/mutton 3 tbsp oil 2 cloves 1 small cinnamon stick 3-4 medium sized onions finely sliced 3-4 vertically slit green chillies 1/2 tsp turmeric powder haldi 1 tsp roasted coriander seeds powder Other ingredients: 2 tbsp finely chopped coriander leaves 4 medium sized onions finely sliced and deep fried barista/deep fried onions Instructions First   take a cooking pot, into it add oil and heat it. Then Add cinnamon stick, cardamoms, cloves, black pepper corns and stir well. Add finely sliced onion...
Posting Komentar
Baca selengkapnya

CHOCOLATE DIPPED ITALIAN BUTTER COOKIES

CHOCOLATE DIPPED ITALIAN BUTTER COOKIES My son and I just made these and the dough was very easy to work with! They were a huge hit in our house. INGREDIENTS 2� C. Flour � t. Baking Powder Chocolate Curls � C. Sugar 1� t. Vanilla 2 Eggs + 1 Egg Yolk ? C. Powdered Sugar 1 C. Salted Butter, softened � t. Salt 1�-2 C. Dark Chocolate, melted INSTRUCTIONS First Preheat oven to 350 degrees. Line two baking sheets with parchment or non-stick mats. Then Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until smooth, creamy and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. In a mixing bowl, whisk the flour, salt, and baking powder together and add to the butter mixture. Mix together until just combined. Scoop dough into a large piping bag fitted with a large star tip. Pipe strips of dough out onto prepared sheets. To make them as pictured, tilt the tip do...
Posting Komentar
Baca selengkapnya