Braised Lamb Shanks
|Finely chopped onions||1 Cup (16 tbs)|
|Finely chopped carrots||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Lamb shanks||3 Pound (6 Shanks, 1/2 To 1/4 Pound Each)|
|Whole wheat flour||4 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Beef stock||3 Cup (48 tbs)|
In a large skillet, heat 3 tablespoons butter or oil and saute onions, carrots, celery and garlic for approximately 10 minutes.
Transfer sauteed vegetables from skillet to casserole or crockery pot.
Season the shanks with salt and pepper and roll them in flour.
Heat 4 tablespoons oil in the skillet and brown the lamb on all sides.
Arrange the browned pieces on top of the vegetables in the casserole or crockery pot. (If using crockery pot, omit the following steps and continue with method.)
Preheat oven to 350°F.
Skim most of the fat from juices in the skillet.
Add the wine and boil to reduce liquid to 1/2 cup.
Add basil, thyme, parsley, bay leaf and beef stock to skillet.
Pour liquid into casserole until it reaches half as high as the meat.
Add more stock if needed.
Cover casserole tightly and bake for approximately 1 1/4 hours or until lamb is tender.
Serve lamb shanks on a heated platter with the sauce and vegetables around them.