Lamb Shanks Braised in Red Wine
- Ready In:
- 2hrs 5mins
- Ingredients:
- 14
- Yields:
-
6 shanks
- Serves:
- 4-6
ingredients
- 6 lamb shanks
- water
- 1⁄4 cup celery top (leaves and tender side stems)
- 3 sprigs parsley (I use Italian flat leaf)
- 1⁄4 teaspoon ground thyme
- 1 bay leaf
- 1 garlic clove, peeled and halved
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup flour, seasoned with salt and pepper
- 1⁄2 teaspoon dried tarragon
- 1 teaspoon dried summer savory
- 1 1⁄2 cups red table wine
- 1⁄2 cup canola oil
directions
- Preheat the oven to 375°F Put the shanks in a large pot and add just enough water to cover the shanks. Season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. Cover and simmer on the stovetop for 1 hour. Remove the shanks from the broth; strain the broth and reserve. Roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). Mix the wine and oil together and pour over meat. Bake in the preheated oven for 1 hour or until crisply browned. Turn occasionally and baste frequently with the wine/oil mixture. Make gravy from the leftover flour, the pan drippings and the reserved broth.
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