Lamb Shanks
Kathryn
ingredients
- 6 lamb shanks
- 2 tbls. olive oil
- 2 onions, sliced thick
- 3 carrots, peeled and slices on diagonal
- 2 celery stalks, sliced on diagonal
- 4 (at least) garlic cloves, peeled
- 2 tbls. tomato paste
- 1 tbls. Herbs de Provence
- 2 cups dry red wine
- 3 cups chicken stock
directions
- 1
Sprinkle shanks with salt and brown on all sides in oil. (You will have to do this in batches.)
- 2
Set shanks aside until all are browned.
- 3
Add vegetables, tomato paste and herbs to oil left in pan. Saute to soften (5 minutes). Add wine and stock.
- 4
Bring liquid to simmer.
- 5
Place shanks in a large roasting pan or any pan that will hold shanks in single layer.
- 6
Add liquid and vegetables and sprinkle with more Herbes de Provence.
- 7
Cover pan and cook at 350° for about 2 hours. If not serving immediately, turn oven down to 250° and keep shanks covered.
- 8
Serve over soft polenta or risotto, spooning vegetables and sauce around each shank.
- 9
Note: the shanks should literally be falling off the bone.
Source: Peggy Ann
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