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BRAISED LAMB SHANKS WITH CARMELIZED ONIONS AND SHALLOTS Recipe

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This recipe for BRAISED LAMB SHANKS WITH CARMELIZED ONIONS AND SHALLOTS is from FAMILY FAVORITES, 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 Tbs olive oil
1 lb onions, sliced
5 large shallots, sliced (about 1 cup)
2 Tbs chopped fresh rosemary or 2 tsp dried
6 3/4 to 1 lb lamb shanks
All purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 Tbs tomato paste
2 bay leaves
Directions:
Directions:
Heat 2 Tbs olive oil in large Dutch oven over medium-high heat. Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in 2 Tbs chopped rosemary. Remove from heat. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 Tbs olive oil in large 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 2 bay leaves to Dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning 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; I usually just put in the oven. (Can be prepared 1 day ahead, cover and refrigerate). Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
This does taste better when prepared a day ahead--then warm it up when you are ready to serve.

 

 

 

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