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Wine Braised Lamb Shanks with Herbes De Provence Recipe

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This recipe for Wine Braised Lamb Shanks with Herbes De Provence, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
5T Olive oil
2 large leeks (white and pale green parts only), chopped(about 2 cups)
6 Large whole garlic cloves

6 large lamb shanks (12-14oz each)
All purpose flour
2⅔ C Dry red wine
1 C Canned crushed tomatoes with added puree
ounce dried porcini mushrooms
1 T dried Herbes de Provence
1 lbs Slender carrots, peeled, cut diagonally into " long pieces

C Chopped fresh parsley

Directions:
Directions:
Heat 1T oil in heavy wide pot over medium heat. Add leeks and garlic; saute until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.

Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 T oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. ( Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)

Sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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