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Lamb Shanks Recipe

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This recipe for Lamb Shanks is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Lamb shanks
flour, salt and pepper for dredging
3 tbs. olive oil
2 onions, chopped
4 carrots, 2 inch pieces
2 leeks, washed thoroughly and cut into 2 inch pieces
8 cloves garlic, chopped
3 tbs. rosemary
2 tsp. thyme
5 cups red wine
3 cans beef broth
1 or 2 cans diced tomatoes
Directions:
Directions:
Preheat oven to 350 degrees.
Dredge lamb shanks in seasoned flour. In a heavy pan, saute shanks in olive oil until evenly browned.Transfer to bowl.
Add vegetable to pot and saute until golden, about 10 minutes. Stir in remaining ingredients and return shanks to pot. Cover pan and place in oven for 2 1/2 hours. Meat should be ready to fall off the bone, but should still be intact on the bone.
Personal Notes:
Personal Notes:
Leftover shanks with vegetable mirepoix reheat beautifully. First, skim the fat. Put a good portion of the mirepoix in a pot and reheat with additional wine, beef broth, lemon juice and thyme. Reduce the liquid by 2/3 and pour over reheated shanks. Better than the first day!

"Wine is bottled poetry." --Robert Louis Stevenson

 

 

 

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