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Lamb Shanks Braised in Red Wine

Source: Fine Cooking - Issue No. 24
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 6
Lamb shanks braised in red wine is classic bistro fare. The lamb rests on a white bean and roasted garlic puree. I like to use a Merlot in this recipe, but any full-bodied red wine, like Cabernet Sauvignon, will give the sauce the right deep flavor.
RECIPE INGREDIENTS
6 lamb shanks, about 1 1/4 pounds each
3 tablespoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups canned low-salt chicken broth
3 cups dry red wine (about 1 bottle)
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled, cut into about 8 wedges
1 cup thickly sliced mushrooms (about 4)
Five 3-inch sprigs fresh rosemary
Other necessary recipes:
Roasted Garlic and White Bean Puree
Lamb Shanks Braised in Red Wine Recipe at Cooking.com
DIRECTIONS
Heat the oven to 425 degrees. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours. (If making ahead, refrigerate the shanks and cooking liquid separately. Before reheating, remove the fat from the liquid. Put the shanks and the liquid in a covered roasting pan in a 400 degrees oven for about 20 min.)


Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the Roasted Garlic and White Bean Puree; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 574
Fat. Total: 28g
Fiber: 3g
Carbohydrates, Total: 17g
Sodium: 682mg
% Cal. from Fat: 44%
Cholesterol: 149mg
Protein: 45g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: xxx Reviewed: 08/21/2011
Being old and single, I never cook a whole meal, I eat many frozen dinners. However, lamb shanks were on sale, and I was hungry for lamb. I followed this recipe, and added wine, onions, celery and carrots only, I didn't have the other ingredients in the house. IT was DELICIOUS!!! Idon't know why the recipe calls for broth.
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