lamb shanks
(1 rating)
This is a hearty main course lamb dish for two. It may be served with new potatoes, mashed potatoes, or egg noodles. A merlot wine would be nice.
►
(1 rating)
yield
2 to 4 Servings
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For lamb shanks
-
2lamb shanks, one pound each, trimmed
-
salt, pepper, and flour
-
1/2 colive oil
-
1 Tbspsweet butter
-
2 Tbspminced onion
-
1shallot minced
-
5 clovegarlic, minced
-
1 tsprosemary crumbled
-
1 tspthyme crumbled
-
1/2 cdry white wine
-
1/2 cdry red wine
-
1 1/2 cstock (beef, lamb or chicken)
-
8 lgmushrooms, quartered
-
8pearl onion, peeled
-
1 lgcarrot, cut into 2 pieces
-
1 lgturnip, quartered
-
1 tspbasil crumbled
-
2 Tbspcognac or brandy
How To Make lamb shanks
-
1If the lamb has a membrane, cut it away. Season lamb with salt and pepper. Turn the lamb in flour. Heat oil in a cast iron skillet. Brown the lamb on all sides.
-
2Melt butter in large Dutch oven. Add minced onion, shallot, garlic, rosemary, and thyme. Cook until the onion is translucent. Add lamb and wines. Cover and simmer 15 minutes. Turn lamb. Cover and simmer for another 15 minutes.
-
3Heat oven to 350 F.
-
4Add stock, mushrooms, pearl onions, carrot, turnip and basil to lamb. Cover, place into oven and bake until the lamb is tender, turning the lamb once. When the lamb is done, remove excess fat. It’s best to let this dish rest over night in the refrigerator and then remove the solid fat.
-
5Reheat the lamb. Add cognac and stir over low heat until the cognac is mixed in. Taste for seasoning. Remove lamb and vegetables. Keep warm. Boil pan juices to thicken if desired. Serve juices spooned over lamb and vegetables.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT