LAMB SHANKS WITH RED WINE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lamb Shanks With Red Wine image

This is one of my favorite lamb recipes, from Craig Claiborne's New York Times International Cookbook. I have adapted it slightly to my taste. It is easily prepared and always well received.

Provided by GREG IN SAN DIEGO

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 lamb shanks
3 tablespoons flour (I prefer Wondra.)
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onions
1 cup finely chopped deveined celery
1 cup finely chopped carrot
1 garlic clove, minced
1 cup dry red wine (drinkable)
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 teaspoon dried marjoram

Steps:

  • Preheat oven to 350 degrees.
  • Rub the shanks with flour, seasoned with salt and pepper.
  • Heat the butter and oil in a heavy skillet.
  • Brown the shanks on all sides and transfer to a casserole.
  • To the same skillet, add the onion and cook, stirring, until wilted.
  • Add the carrot, celery and garlic and cook briefly.
  • Stir in the wine and pour the mixture over the shanks.
  • Add the remaining ingredients and season to taste.
  • Cover tightly and bake one and one-half to two hours, or until fork tender.

Nutrition Facts : Calories 830.5, Fat 46.3, SaturatedFat 18.3, Cholesterol 257.4, Sodium 223.3, Carbohydrate 15.8, Fiber 2.6, Sugar 4.9, Protein 73

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #lamb-sheep     #easy     #dinner-party     #meat     #4-hours-or-less