This recipe caught my eye in the newest issue of Cooking Light, and all I can say is WOW! It’s a super easy recipe that’s really worth the amount of time it takes to simmer. The meat melts off the bone, and the sauce has a ton of flavor. It was in the “5 Ingredient” section and it really proves that you can have amazing flavor with a few simple ingredients. I made some Israeli couscous to go alongside – I added garlic, butter, freshly grated Parmesan, salt and pepper at the end and stirred it in. It was the perfect side dish for this decadent meal. Yum!
Lamb Shanks Braised with Tomato
Cooking Light December 2009
Meltingly tender shanks and their simple yet rich sauce make a hearty meal. Serve with polenta.
Yield: 4 servings (serving size: 1 shank and 3/4 cup sauce)
The 5 ingredients:
4 (12-ounce) lamb shanks, trimmed
4 garlic cloves, minced
3/4 cup dry red wine
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 cup chopped fresh parsley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.
Fat: 11.4g (sat 4.8g,mono 4.8g,poly 0.8g)
MacGourmet Rating: 5 Stars