Braised Lamb Shanks
Christy Rost
| Ingredients: | |
|---|---|
| 4-5 | lamb shanks |
| 3 | carrots |
| 1 | turnip, peeled and diced |
| 1 | whole head garlic |
| 1 | tablespoon tomato paste |
| 2 | cups red wine |
| 2 ½ | cups chicken broth |
| ¼ | cup Martini & Rossi Dry Vermouth |
| 1 | teaspoon coarse salt |
| freshly ground black pepper | |
| 3 | sprigs fresh thyme |
| 3 | sprigs fresh rosemary |
| 2 | bay leaves, whole |
| 1 | cup pearl onions, peeled |
Preheat a large dutch oven over medium heat until hot; add two tablespoons olive oil. Place lamb shanks in hot oil. Cook without turning until brown on one side; turn and continue cooking shanks until dark brown on all sides; about 15-20 minutes.
Remove lamb shanks; saute carrots and turnips in dutch oven until semi-soft. Peel garlic and add to pot. Saute 2 minutes. Deglaze pan with wine; stir in tomato paste, chicken broth and vermouth. Return lamb shanks to pot. Season with salt and pepper.
Add thyme, rosemary and bay leaves to pot. Bring mixture to a low boil, cover and simmer over low heat, stirring occasionally, until meat is very tender and almost falls off bones, about 2-2 ½ hours. Add pearl onions during final 30 minutes of cooking.
Recipe serves 4-5.
Category: Meat