Rosemary Braised Lamb Shanks

Ingredients
 

8 pounds	Lamb shanks, meaty
6 each	Garlic cloves, cut into slivers
3 Tablespoons	Fresh Rosemary, chopped
1 teaspoon	Salt
1/2 teaspoon	Fresh ground black pepper
1 1/2 cups	Flour, all-purpose
1 cup	Olive oil
1 quart	Red wine, dry
2 ounces	Butter
3 each	Onions, large and Julianne thin
2 cups	Lamb stock (Beef stock will do)

 


Directions

Cut small incisions into the lamb shanks and insert a sliver of garlic into each cut. Salt and pepper the lamb shanks and  sprinkle with 1 Tbs. of  rosemary then dust each shank with flour.

Place lamb shanks into an olive oiled skillet and brown over medium heat. Remove and place lamb shanks into deep baking dish or pan. Add wine to the skillet and reduce until about 11/2 cups are left and add to lamb shanks.

Add butter and onions to skillet and sauté on medium-low heat until onions are slightly browned. Add sautéed onions to the lamb shanks.

Add lamb stock and remaining rosemary  to lamb shanks. Cover tightly, and bake for 3 1/2 to 4 hours at 250 degrees.

The meat should fall off the shanks. Serve with favorite vegetables and starch. Many like to have mint jelly with lamb.
 

© 2004 - 2011 Twin Cities Dining Guide, LLC, Minneapolis, MN 763-591-9087 | Built by Net Dynasty | Designed by Blue Over Blue