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Malou's Braised Lamb Shanks Recipe

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This recipe for Malou's Braised Lamb Shanks, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Lamb Shanks, external fat trimmer
salt and freshly ground pepper to taste
2 Tbsp. olive oil
2 yellow onions, diced
2 celery stalks, diced
2 carrots, diced
2 cups full-bodied red wine
1 cup beef stock
1 Tbsp. dried rosemary
3 garlic cloves, crushed
1 bay leaf

Directions:
Directions:
Preheat oven to 350. Season lamb shanks with salt and pepper. In a large deep saute pan over medium high heat, warm olive oil until nearly smoking. Working in batches if needed, brown shanks on all sides, about 5 minutes total. Transfer shanks to a platter add onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent 3-5 min. Remove pan from heat, add wine and return to medium-high heat. Bring to simmer, stirring to scrape up any brown bits from the pan bottom. Add stock, rosemary, garlic, bay leaf and shanks to the pan and bring to boil. Cover the pan and transfer to the oven and cook until the meat is almost falling off the bone. about 2 hrs. Using tongs, transfer shanks to a large serving bowl. Remove bay leaf from the cooking liquid, using a blender or stick blender puree liquids and solids until smooth. Season sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20min. 2 hrs. cook

 

 

 

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