Braised Lamb Shanks
This recipe makes 6 servings
|Per serving: about||-|
|total fat||25 g|
|sat. fat||10 g|
- Portion size: 6
A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.
- 6 6lamb shanklamb shanks, (about 4 lb/2 kg)
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbspextra-virgin olive oil
- 2 tsp 2tspfennel seeds
- 1 1oniononions, diced
- 2 2carrotcarrots, diced
- 2 2celery stalkcelery stalks, diced
- 6 6cloves garlic, minced
- 3/4 tsp 3/4tspsalt
- 1 cup 1cupdry red wine
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
- 1/4 cup 1/4cuptomato paste
- 1/4 cup 1/4cupall-purpose flour
- 3 tbsp 3tbspbutter, softened Gremolada:
- 1/4 cup 1/4cupchopped fresh parsley
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspgrated lemon rind
Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet.
Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry, stirring often, until onion is softened, 5 minutes. Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add lamb and any accumulated juices. Cover and cook on low until lamb is tender and separates easily from bone, 8 hours. Skim off fat.
In small bowl, stir flour with butter; stir into sauce. Increase heat to high; cover and cook until thickened, 15 minutes.
Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle over lamb.
Source : Canadian Living Magazine: November 2004