Lamb shanks | 8 | |
Cubed salt pork | 1 Cup (16 tbs) | |
Peas | 1/2 Cup (8 tbs) | |
Boiling water | 1 Cup (16 tbs) | |
Dry white wine | 1/2 Cup (8 tbs) | |
Peppercorns | 7 | |
Parsley sprigs | 3 | |
Sprig thyme | 1 | |
Garlic | 1 Clove (5 gm) | |
Salt | 1 Teaspoon | |
Red wine | 1/2 Cup (8 tbs) | |
Beef broth | 3/4 Cup (12 tbs) | |
Butter | 1 Tablespoon | |
Cornstarch | 1 Tablespoon | |
Chopped parsley | 1 Tablespoon |
Thoroughly wash shanks in cold water; drain.
(If necessary, pull off the parchmentlike covering.) In a dutch oven render the salt pork, and in this fat saute the shanks over high heat until brown on all sides.
Remove dutch oven from heat; add vegetables, water, and white wine.
In a mortar, pound to a paste the peppercorns, parsley, thyme, garlic, and salt.
Add to the shanks.
Bring to a boil over high heat.
Remove dutch oven from heat and add red wine and 1/2 cup beef broth.
Cook covered in a 375°F oven 2 hours.
Mix butter and cornstarch.
Set aside.
Transfer shanks to a large serving platter; arrange vegetables around shanks.
Pour 1/4 cup beef broth into dutch oven to deglaze and place over high heat.
Add butter mixture and stir constantly until thickened.
Pour into a serving dish and sprinkle with parsley.
Serve with caribbean rice and bean sauce
Serving size Complete recipe
Calories 6986Calories from Fat 4454
% Daily Value*
Total Fat 494 g760%
Saturated Fat 207 g1035%
Trans Fat 0 g
Cholesterol
Sodium 6129 mg255.38%
Total Carbohydrates 35 g11.7%
Dietary Fiber 4 g16%
Sugars 5 g
Protein 520 g1040%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet