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Ingredients
- 4 SERVINGS
- 3 1/2 pounds meaty lamb hind shanks, cut in half crosswise
- • Good sea salt
- • Black pepper
- • 1 tablespoon extra-virgin olive oil
- • 1 cup dry red wine
- • 1/2 cup beef broth
- • 1 pound boiling onions or cipollini onions, peeled
- • 4 cloves garlic, minced
- • 1 tablespoon chopped fresh rosemary
- • 1/4 teaspoon freshly ground black pepper
- • Chopped fresh flat-leaf parsley (optional)
Preparation
Step 1
1. Season meat with salt and pepper.
2. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain.
Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boil; reduce heat.
Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender.
3. To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley.