pages

Translate

Thursday, March 31, 2016

Lamb Shanks With Merlot And Garlic

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 4 lbs meaty lamb shanks (four, 3/4 to 1 lb. each)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1 large walla walla onions or 1 large other sweet onion, chopped
  • 1 lb yukon gold potatoes or 1 lb yellow fin potatoes, unpeeled, cut into 1 1/2-inch chunks
  • 1 lb carrot, peeled, split lengthwise, and cut into 1-inch pieces
  • 2 garlic, bulbs cloves separated and peeled
  • 2 bay leaves
  • 1 bunch fresh thyme, tied in a bundle
  • 1 cup merlot
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley (italian)
  • 1 tablespoon chopped fresh mint

Recipe

  • 1 preheat the oven to 350°f (180°c).
  • 2 trim off any excess fat from the lamb shanks.
  • 3 sprinkle the shanks with the salt and pepper.
  • 4 spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
  • 5 in a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
  • 6 add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
  • 7 transfer the shanks to a plate.
  • 8 wipe out the pot.
  • 9 add the remaining 2 tablespoons oil to the pot over medium-high heat.
  • 10 add the onion and cook, stirring frequently, until soft, 3-4 minutes.
  • 11 return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, , and stock.
  • 12 bring to a boil, cover, and transfer to the oven.
  • 13 bake for 1 1/2 hours. uncover and continue to bake until the iamb is very tender, about 30 minutes longer.
  • 14 transfer the shanks to a platter.
  • 15 using a slotted spoon, transfer the potatoes and carrots to the platter.
  • 16 cover and keep warm.
  • 17 using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
  • 18 lift out and discard the bay leaves and the thyme.
  • 19 place the pot over high heat and bring to a boil.
  • 20 cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
  • 21 pour the sauce around the meat.
  • 22 sprinkle the meat and vegetables with the parsley and mint.

No comments:

Post a Comment