BAKED BABY LAMB SHANKS

Baked Baby Lamb Shanks image

Provided by Florence Fabricant

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 pounds very small lamb shanks, preferably no larger than about 1/2 pound each (see note)
1 1/2 tablespoons cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 cup finely chopped carrot
1 1/2 cups finely chopped onion
2 cloves garlic, minced
1 slice fresh ginger, minced
2 cups finely chopped ripe plum tomatoes (or drained canned plum tomatoes)
2 cups dry white wine
Salt and freshly ground black pepper
2 tablespoons minced parsley

Steps:

Select baking dish large enough to hold shanks in single layer. Preheat oven to 350 degrees.
Heat oil in large skillet. Add mustard seeds and cumin seeds and cook over medium heat until seeds begin to dance in oil. Add as many shanks as will fit comfortably in skillet and lightly brown on all sides. Transfer shanks to baking dish as they are browned.
Saute carrot and onion in skillet over medium heat until tender. Add garlic and ginger and continue to saute a few minutes longer. Add tomatoes and wine, bring to simmer, stirring, and season to taste with salt and pepper. Pour mixture over lamb shanks in baking dish. There should be about inch of sauce in dish.
Place baking dish in oven and bake uncovered for about 1 hour 20 minutes, turning and basting every 15 minutes. If sauce in baking dish begins to reduce too much, add a little water or more wine.
Just before serving sprinkle with parsley.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1153 milligrams, Sugar 5 grams, TransFat 0 grams