Prep 10 mins
Cook 2 hrs
From Kerry Saretsky's "French in a Flash" column at Serious Eats. http://bit.ly/1M0igp
- 1⁄4 cup olive oil, divided
- 2 lamb shanks (2 pounds total)
- 4 garlic cloves, thinly sliced
- 2 preserved lemons, thinly sliced
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 1 rosemary sprig, leaves chopped
- 1 cup thawed frozen pearl onions
- ground black pepper
- Place 1 1/2 tbsp olive oil in a braising pan over medium-high heat. Season the lamb with salt and pepper. Brown lamb on all sides. Set aside. Drain olive oil.
- Place 1 tbsp fresh olive oil in same pan over low heat. Add garlic and lemon. Saute 1 minute, then add wine, stock and rosemary. Return lamb to pan. Bring to a boil, cover and turn to low heat. Simmer gently 2 hours, turning lamb occasionally.
- Meanwhile, preheat oven to 400°F Toss onions with remaining olive oil, salt and pepper. Roast 20 minutes, stirring occasionally.
- Uncover the meat and stir in the onions. Simmer, uncovered, 5 minutes, until sauce thickens slightly. Serve with couscous, white beans, or crusty bread.