You are here

Rosemary Lamb Shanks

Western.Chefs's picture
Ingredients
  Lamb shanks 4 , uncracked at joints, if possible
  Freshly ground black pepper To Taste
  Vegetable oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), chopped
  Chopped parsley 2 Tablespoon
  Bouillon/Light dry red wine 3⁄4 Cup (12 tbs)
  Crumbled dried rosemary 1 Teaspoon
  Carrots 12 Small, scraped
  Salt To Taste
Directions

Rub lamb shanks with salt and pepper and brown lightly in a teaspoon or two of oil in a flameproof casserole or a heavy skillet.
(Transfer meat to an oven casserole if skillet is used for browning.) Cook onion in 1 tablespoon oil until soft, 3 to 5 minutes.
Stir in garlic and parsley, cook 1 minute longer.
Add bouillon (or wine) and rosemary, heat to boiling, and pour over meat.
Cover tightly and braise in moderately slow oven (325°F.) 1 1/2 hours.
Skim fat from pan and add carrots.
Turn them to coat evenly with pan sauce.
Cook 45 minutes to 1 hour longer, until carrots are tender.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
160 Minutes

Rate It

Your rating: None
4.228945
Average: 4.2 (19 votes)