Recipe by Kris
From My Kitchen in Spain by Janet Mendel
Top Review by zeldaz51
What wonderful flavor and aroma from such a simple recipe! We added a bit of smoked Spanish paprika and the resulting color in the sauce from that and the carrots was just gorgeous! My husband wanted to give this six stars. My cast iron braising pan is wider and shallower than a Dutch oven, so we doubled the amount of liquid sherry and chicken stock) and it was still fine.
- 1 lb lamb shanks or 1 lb lamb stew meat
- 1 onions or 1 shallot, sliced
- 5 garlic cloves, smashed
- 2 carrots, sliced
- 1⁄2 cup sherry wine
- 1⁄2 cup stock
- 2 bay leaves
- 1⁄8 teaspoon ground cloves (or 4 whole)
- parsley, chopped
Directions See How It's Made
- Salt and pepper lamb and brown in olive oil. Add onion/shallot, carrots and garlic and saute a few minutes. Deglaze with sherry and add remaining ingredients. Simmer on low for 1 hour or until lamb is tender. Serve as is or remove lamb and puree sauce. Garnish with parsley.