Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions

"From Kerry Saretsky's "French in a Flash" column at Serious Eats. http://bit.ly/1M0igp"
 
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Ready In:
2hrs 10mins
Ingredients:
10
Serves:
2
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ingredients

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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.

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RECIPE SUBMITTED BY

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!
 
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