Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1⁄4 cup olive oil, divided
- 2 lamb shanks (2 pounds total)
- 4 garlic cloves, thinly sliced
- 2 preserved lemons, thinly sliced
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 1 rosemary sprig, leaves chopped
- 1 cup thawed frozen pearl onions
- salt
- ground black pepper
directions
- Place 1 1/2 tbsp olive oil in a braising pan over medium-high heat. Season the lamb with salt and pepper. Brown lamb on all sides. Set aside. Drain olive oil.
- Place 1 tbsp fresh olive oil in same pan over low heat. Add garlic and lemon. Saute 1 minute, then add wine, stock and rosemary. Return lamb to pan. Bring to a boil, cover and turn to low heat. Simmer gently 2 hours, turning lamb occasionally.
- Meanwhile, preheat oven to 400°F Toss onions with remaining olive oil, salt and pepper. Roast 20 minutes, stirring occasionally.
- Uncover the meat and stir in the onions. Simmer, uncovered, 5 minutes, until sauce thickens slightly. Serve with couscous, white beans, or crusty bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!