"Hunger is the best sauce in the world."--Cervantes

Braised Lamb Shanks with Caramelized Onions Recipe

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This recipe for Braised Lamb Shanks with Caramelized Onions, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Aldrine
Added: Thursday, September 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. olive oil
1 pound onions, sliced
5 shallots, sliced
2 tbsp. chopped fresh rosemary or 2 tsp. dried
6 lamb shanks (3/4 to 1 lb. work best)
flour to coat
2 1/2 c. dry red wine
2 1/2 c. canned beef broth
1 1/2 tbsp. tomato paste
2 bay leaves

Directions:
Directions:
Heat 2 tbsp. olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots. Saute until brown, about 20 min. Mix in 2 tbsp. chopped rosemary, remove from heat.

Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tbsp. olive oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks to skillet, cook until brown on both sides, about 10 min. per batch.

Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and bay leaves. Bring to boil, stirring until tomato paste dissolves.

Add lamb shanks, stirring to coat with liquid. Bring mixture to boil, reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally about 1 1/2 hours. Uncover dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 min. Season with salt and pepper.

Serve the lamb and sauce over mashed potatoes or polenta. Top with additional chopped fresh or sprig of rosemary. (If lamb shanks too large for pot, distribute onion mixture into two pots and put 3 lamb shanks in each. I have made this for 8-10 by adjusting recipe)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is from an old Bon Appetit "Humble Cuts". It is one of my favorite recipes for winter for those that like lamb, It can be prepared days ahead and reheated worth the time involved. Serve with Caesar Salad and good bread.

 

 

 

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