Tuesday, May 13, 2008

Braised Lamb Shanks

Lamb shanks are delicious and a lot of fun to make. Like any braised meat, it takes a while to cook.
Brown the shanks in a little oil in a Dutch oven. Remove shanks and drain out most of the fat, Saute carrots, celery, and onion in the same pot, scraping up the fond from the bottom of the pan.
Return the shanks and add a couple of cups of red wine and a couple of cups of chicken stock to the pot. The meat should be nearly, but not quite covered.
Cover pot and braise at 350F for 90 minutes.
Uncover and turn shanks over. Cook uncovered for another 30 minutes. Let rest 15 minutes before serving.
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