Braised Lamb Shanks With Thyme And Rosemary
By á-174942
Ingredients
- 6 lamb shanks
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 tablespoons tomato paste
- 3 cups red wine
- 6 cups lamb stock
Details
Servings 1
Preparation
Step 1
Trim all silver skin and fat from shanks (butcher can do this for you.) In a heavy skillet (cast-iron preferable), sear all sides of the shanks. Put them in a heavy, deep oven-proof pan.
In same skillet, brown all vegetables 8 to 10 minutes. Add tomato paste; brown 5 to 10 minutes. Deglaze with red wine and reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock; bring to a boil. Add sauce to lamb shanks; should be enough to cover (if not, cover with water).
Cover and bake at 325 degrees for 5 to 6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce; discard vegetables. Put liquid in heavy saucepan with herbs. Reduce over medium heat until thick and flavored.
This recipe yields ?? servings.
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