Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tablespoons vegetable oil; 3 carrots, thinly sliced; 2 onions, thinly sliced; 2 celery ribs, thinly sliced; 4 garlic, minced; 1 teaspoon rosemary; 1 teaspoon thyme; 2 bay leaves; 1 teaspoon salt; 6 lamb shanks; 2 cups dry red wine; 2 cups chicken broth; 1/4 cup balsamic vinegar; 2 tablespoons flour; 2 tablespoons tomato paste; ground black pepper; 2 tablespoons parsley, chopped; 2 tablespoons orange zest, grated (or lemon)

(1)

Recipe by Abby Girl

Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge

READY IN: 2hrs 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

tablespoons vegetable oil
3

carrots, thinly sliced
2

onions, thinly sliced
2

celery ribs, thinly sliced
4

garlic, minced
1

teaspoon rosemary
1

teaspoon thyme
2

bay leaves
1

teaspoon salt
6

lamb shanks
2

cups dry red wine
2

cups chicken broth
¹⁄₄

cup balsamic vinegar
2

tablespoons flour
2

tablespoons tomato paste
ground black pepper
2

tablespoons parsley, chopped
2

tablespoons orange zest, grated (or lemon)

DIRECTIONS

Preheat oven to 325.
In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.

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