Braised Lamb Shanks With Peppers and Garlic

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READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 300 degrees.
  • Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
  • Place shanks in oven-proof pot just large enough to hold them.
  • Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
  • On stove top, cook over moderate heat until browned.
  • (15 minutes).
  • Cover and put in the ovent for 2 hours or til very tender.
  • Turn every 20 minutes.
  • Remove the pot from oven and let stand covered for 20 minutes.
  • Remove the shanks and set aside.
  • Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
  • Boil until reduced to 2 cups.
  • Skim frequently.
  • (about 10 minutes).
  • Strain stock and return to pot.
  • Add peeled garlic cloves and simmer til tender.
  • (20 minutes).
  • Return lamb to casserole.
  • Add peppers and thyme leaves.
  • Cover and cook til peppers are tender.
  • (10 minutes).
  • Transfer shanks to serving plates.
  • Stir butter into the saunde and season with remaining salt and pepper.
  • Spoon sauce around shanks.
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