Braised Lamb Shank w/herbs
By ngteller
Rate this recipe
4/5
(1 Votes)
Ingredients
- 6 Lamb Shanks
- 0.5 tsp kosher salt
- 0.5 tsp freshly ground pepper
- 2 tbsp EVOO
- 2 spanish onions (2 cups), chopped
- 3 large carrots (2 cups), peeled and cut into 1/4-in rounds
- 10 garlic cloves, minced
- 1 bottle red wine (Rhone if possible)
- 28-oz can crushed tomatoes, with juice
- 2 10.5 oz cans of beef stock
- 2 tsp rosemary
- 1 tsp herbes de provence
Details
Preparation
Step 1
Season shanks with salt/pepper. Heat oil in heavy, large pot over medium-high heat. In batches, cook shanks until brown on both sides, about 4 minutes per side. Transfer shanks to a plate.
Add onions, carrots, and garlic to pot and saute until golden-brown, about 10 minutes. Stir in wine, tomatoes, and stock and let boil for 5 minutes. Add both herbs and lamb to sauce. Return to boil for 3 more minutes, then reduce heat to med-low. Cover and simmer on med-low until tender, about 2 hours.
Remove lamb, and simmer sauce about 20 minutes longer on med-low until thickened. Return lamb and simmer another 10 minutes.
Serve immediately.
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