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Fork Tender Lamb Shanks Recipe

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This recipe for Fork Tender Lamb Shanks is from Zelda , 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:  
1 Tbls. olive oil
4 meaty lamb foreshanks
1 cup chicken broth
1 lb. boiling onions, peeled if desired
4 cloves garlic, minced
2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 cup pitted kalamata olives
1 1/4 cup quick cooking polenta
Fresh parsley
Directions:
Directions:
In a 6 to 8 quart Dutch oven heat oil. Brown lamb on all sides in hot oil until tender. Carefully stir in chicken broth, onions, garlic, rosemary, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or until meat is tender.
Remove shanks from pan. Skim fat from the top of onion broth mixture. Stir in kalamata olives into mixture in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 5 to 10 minutes or until heated through.
Meanwhile, prepare the quick cooking polenta according to package directions. Set the polenta aside. Remove onions and olives from broth mixture with a slotted spoon. Serve meat, onions, and olives with polenta. Pass the broth mixture alongside. Garnish the meat with fresh parsley, if desired.

 

 

 

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