Felix's Braised Lamb Shanks
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Salt1 tbsp
Coarse Black Pepper1 tbsp
Thyme Leaves (chopped fresh)1 cup
Olive Oil (for braising)1 medium
Potato (chopped)3 cloves
Garlic (chopped)1 cup
Flour4 cups
Chicken Stock1 cup
Port Wine1 tbsp
Balsamic VinegarDirections:
1
Heat oven to 400 degrees F
2
Season the lamb shanks with salt, pepper thyme and rosemary
3
In a heavy metal roasting pan, brown the lamb shanks over medium heat in olive oil on stovetop
4
When shanks are half browned, add the onion, carrot, celery, potato, and garlic
5
Caramelize all the vegetables while stirring often until golden brown
6
Strain the fat from the vegetables and shanks
7
Dust pan with flour and cook it until everything is well coated in the flour
8
Add the chicken stock, white wine, and port wine
9
Place the pan, uncovered, in the oven for 2 hours
10
When shanks are cooked, remove them from the sauce
11
They should be tender, but not falling off bone
12
Puree the vegetables and sauce together and strain through a fine sieve
13
Taste for seasoning, and add balsamic vinegar
14
Serve the lamb shanks with the sauce
15
Mashed potatoes and Brussel sprouts make a nice accompaniment to this dish