Braised Lamb Shanks
BELLINGHAM / EAT recipe by Eric Truglas
[cooked-sharing]
Sprinkle shanks with salt and pepper. Heat oil in heavy, large pot over medium-high heat.
Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes.
Stir in all remaining ingredients.
Return shanks to braising pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about two and a half hours.
Uncover pot and simmer until meat is very tender, about 30 minutes longer.
Chill until cold, cover and keep chilled.
Rewarm over medium heat before continuing.
Transfer shanks to platter and tent with foil.
Boil juices in pot until thickened, about 20 minutes.
Season with salt and pepper, sprinkle some chopped parsley over it. Spoon over shanks.
Ingredients
Directions
Sprinkle shanks with salt and pepper. Heat oil in heavy, large pot over medium-high heat.
Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes.
Stir in all remaining ingredients.
Return shanks to braising pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about two and a half hours.
Uncover pot and simmer until meat is very tender, about 30 minutes longer.
Chill until cold, cover and keep chilled.
Rewarm over medium heat before continuing.
Transfer shanks to platter and tent with foil.
Boil juices in pot until thickened, about 20 minutes.
Season with salt and pepper, sprinkle some chopped parsley over it. Spoon over shanks.
