Spanish Lamb Shanks Jerez

"From My Kitchen in Spain by Janet Mendel"
 
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Spanish Lamb Shanks Jerez created by JustJanS
Ready In:
1hr 5mins
Ingredients:
9
Serves:
2-4
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ingredients

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directions

  • 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.

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  1. 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.
     
  2. 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!
     
  3. Moni1624
    Absolutely yummy, drool-worthy recipe. :)
     
  4. 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.
     
  5. JustJanS
    Spanish Lamb Shanks Jerez Created by JustJanS

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