Spanish Lamb Shanks Jerez

Chef #271472's Note:

From My Kitchen in Spain by Janet Mendel

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 2

• 1 lb lamb shanks or 1 lb lamb stew meat
• 1 onions or 1 shallot , sliced
• 5 garlic cloves , smashed
• 2 carrots , sliced
• ½ cup sherry wine
• ½ cup stock
• 2 bay leaves
• 1⁄8; teaspoon ground cloves (or 4 whole)
• parsley , chopped

Directions:

1. 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.

Reviews

[mickeydownunder]

DEFINATELY yummy as can be! Meat M-E-L-T-E-D, fell off the bone for me! Thanks to JustJanS review, I pureed sauce and came out terrific too! I did need to add a little more stock thoughout the way, But this recipe MADE MY DAY! THANKS!

[Moni1624]

Absolutely yummy, drool-worthy recipe. :)

[JustJanS]

Thanks for another shank recipe to add to my make again lamb cookbook. This was really simple and very tasty. I cooked my shanks for 2 hours as I hate them to be at all chewy-the meat has to be falling off the bones for me. I pureed the sauce to finish the dish and that was gorgeous. I used 4 small shanks for the two of us (we are piggies) and doubled the sauce too.