EMA BRAISED BREAST OF LAMB

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Categories     Lamb

Yield 6

Number Of Ingredients 11

3 lbs. lamb shanks
Flour
4 TSB butter
2 cloves garlic, finely cut
1 tsp salt
1 tsp finely ground bl. pepper
1 cup (1 can) tomato puree
1/2 c. dry vermouth
2 thinly sliced onions
pinch of thyme
4 carrots cut into strips

Steps:

  • Dredge the shanks in flour and sear in buitter. Transfer to dutch oven with garlic, finely cut, and salt and pepper, and puree, vermouth, onions and thyme and carrots. Cover adn cook 350 45 min to 1 hour until lamb is tender and carrots are cooked through. Serves 6

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