Red Wine-Braised Lamb Shanks
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat oil in heavy large skillet over medium-high heat
2
Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes
3
Transfer lamb to plate
4
Reduce heat to low
5
Add onion and garlic to skillet and sauté until tender, about 6 minutes
6
Return lamb to skillet
7
Pour in tomatoes with their juices and red wine
8
Stir in marjoram
9
Season generously with salt and pepper
10
Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours
11
(Can be prepared 1 day ahead
12
Cover and refrigerate
13
Return to boil before continuing
14
)Uncover and boil liquid until reduced to sauce consistency if necessary
15
Heat oil in heavy large skillet over medium-high heat
16
Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes
17
Transfer lamb to plate
18
Reduce heat to low
19
Add onion and garlic to skillet and sauté until tender, about 6 minutes
20
Return lamb to skillet
21
Pour in tomatoes with their juices and red wine
22
Stir in marjoram
23
Season generously with salt and pepper
24
Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours
25
(Can be prepared 1 day ahead
26
Cover and refrigerate
27
Return to boil before continuing
28
)Uncover and boil liquid until reduced to sauce consistency if necessary