Lamb Shanks With Red Wine
"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."
photo by GREG IN SAN DIEGO
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
Comfot food for winter! The family loved it - didn't change a thing. Will be repeating this one !
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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