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Lamb Shanks Recipe

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This recipe for Lamb Shanks, by , is from Sandra's Cookbook, 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!

Contributor:  
Contributor:  
Jeanne Taylor

Category:
Category:

Ingredients:  
Ingredients:  
4 lamb shanks, around 1 lb each
2 t salt, separated
pepper
2-3 T olive oil, separated
1 c onion, finely diced
1 c carrots, finely diced
1 c celery, finely diced
3 garlic cloves, minced
2.5 c red wine, full bodied
28 oz crushed tomatoes
2 T tomato paste
2 c chicken stock
5 sprigs of thyme (or 2 t dried thyme)
2 dried bay leaves

Sauce
1/2 to 1.5 c hot water

Directions:
Directions:
1. Preheat the oven to 350 degrees
2. Pat the lamb shanks dry and sprinkle with 1 t salt and black pepper.
3. Heat 2 T of olive oil in a heavy based pot over high heat.
4. Sear the lamb shanks in 2 batched until brown all over, about 5 minutes
5. Remove lamb onto a plate and drain the excess fat from the pot.
6. Turn the heat down to medium low. Heat remaining 1 T oil in the same pot.
Add onion, carrot, celery and garlic. Saute for 10 minutes until the onion is translucent.
7. Add the red wine and turn up the heat to medium high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit.
8. Add the remaining ingredients (including remaining 1 t salt and pepper) and stir to combine.
9. Place the lamb shanks into the pot, squeezing them in to fit so they mostly submerged.
10. Bring back up to simmer, cover, then transfer to the oven for 2 hours.
11. Turn the lamb shanks, cover, then return for another 30 minutes (2.5 hr in total). The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about 1/4 of the original amount.
12. Carefully transfer the lamb to a plate and pick out the thyme sprigs and the bay leaves.
13. Skim excess fat off the surface of the sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. Adjust salt and pepper to taste.
14. Serve the lamb shanks on mashed potatoes with plenty of sauce!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3 hours

 

 

 

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