Braised Lamb Shanks
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 505 |
| pro | 49 g |
| total fat | 25 g |
| sat. fat | 10 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 166 mg |
| sodium | 721 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 44% |
| vit A | 78% |
| vit C | 50% |
| folate | 24% |
-
6 lamb shanks (about 4 lb/2 kg)
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) fennel seeds
1 onion, diced
2 each carrots and stalks celery, diced
6 cloves garlic, minced
3/4 tsp (4 mL) salt
1 cup (250 mL) dry red wine
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (50 mL) tomato paste
1/4 cup (50 mL) all-purpose flour
3 tbsp (50 mL) butter, softened
Gremolada:
1/4 cup (50 mL) chopped fresh parsley
1 clove garlic, minced
1 tsp (5 mL) grated lemon rind
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: November 2004
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