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Wednesday, March 30, 2016

Lamb Shanks With Parsnips, Carrots And Potatoes

Total Time: 3 hrs 10 mins Preparation Time: 25 mins Cook Time: 2 hrs 45 mins

Ingredients

  • Servings: 6
  • 6 lamb shanks
  • seasoning salt
  • black pepper
  • 4 -6 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large celery ribs, chopped
  • 2 tablespoons minced fresh garlic
  • 2 -3 teaspoons dried rosemary
  • 3 teaspoons dried oregano (or to taste)
  • 2 teaspoons crushed red pepper flakes (or to taste)
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 cup water
  • 1 cup chicken broth
  • 2 cups dry red
  • 4 large potatoes, peeled and cut into about 2-inch cubes
  • 5 medium carrots, peeled and cut into about 2-inch pieces
  • 6 medium parsnips, peeled and cut into 2-inch cubes
  • salt and pepper
  • 1 cup pitted kalamata olive (or to taste)

Recipe

  • 1 season the lamb with seasoning salt and pepper.
  • 2 heat the olive oil in a large skillet over medium-high heat.
  • 3 add in the shanks and brown on both sides (this should take about 10-12 minutes).
  • 4 transfer the browned shanks to a bowl.
  • 5 add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
  • 6 add in the garlic and saute for 1 minute.
  • 7 add in the tomatoes with juice, water, broth and and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are just tender.
  • 8 add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
  • 9 after the 30 minutes of cooking season with salt and pepper.
  • 10 using a slotted spoon remove the lamb and veggies to a large platter.
  • 11 boil the juices for about another 5 minutes or until thickened, season again with black pepper.
  • 12 spoon the sauce over the lamb and veggies.

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