I’ve been wanting to make this lamb shank recipe again for a while now, and I finally got around to doing it. I cut the recipe in half, and it was awesome. This is a really easy recipe – it spends a lot of time on the stove top, but it’s mostly unattended. The meat melts off of the bone…it’s fantastic! This time around, I served it with some peas and Bourbon Cranberry Sauce.
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)
Big Flavors Rating: 5 Stars