Lamb Shanks Braised in Balsamic Tomato Sauce

By The Canadian Living Test Kitchen

24 people added this to their Recipe Box

Lamb Shanks Braised in Balsamic Tomato Sauce

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	405405 cal
pro	25 g25g pro
total fat	25 g25g total fat
sat. fat	8 g8g sat. fat
carb	21 g21g carb
fibre	3 g3g fibre
chol	85 mg85mg chol
sodium	1,066 mg1,066mg sodium
% RDI:	-
calcium	99 calcium
iron	3434 iron
vit A	44 vit A
vit C	5050 vit C
folate	1515 folate

These lamb shanks get their inspiration from a dish served by chef Danny Thibault at G? & Restaurant in Saint-G?on, Que. Like many chefs, he supports his local sheep farmers and creates delicious seasonal dishes in the process.

Ingredients

4 lamb shanks , (about 1-1/2 lb/750 g)4 4lamb shanklamb shanks, (about 1-1/2 lb/750 g)
1 tsp salt 1 1tsp tspsalt
1 tsp herbes de Provence 1 1tsp tspherbes de Provence
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
Balsamic Tomato Sauce:
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 onion , diced1 1oniononions, diced
3 cloves garlic , minced3 3cloves garlic, minced
1 bay leaf 1 1bay leafbay leaves
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp dried oregano 1/4 1/4tsp tspdried oregano
1 can (28 0z/796 mL) whole tomatoes 1 1can (28 0z/796 mL) can (28 0z/796 mL)whole tomatoes
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp balsamic vinegar 2 2tbsp tbspbalsamic vinegar
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 sprig fresh basil 1 1sprig sprigfresh basil

Preparation

Place lamb in dish; rub all over with salt, herbes de Provence and pepper. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours).

In large skillet, heat oil over medium-high heat; brown lamb, in batches. Remove and set aside.

Balsamic Tomato Sauce: In oven-proof Dutch oven, heat oil over medium-high heat; sautee diced onion for about 5 minutes or until softened. Add garlic, bay leaf, salt, pepper and oregano; saut?or 2 minutes.

Add tomatoes, breaking up with spoon. Stir in granulated sugar, balsamic vinegar, tomato paste and basil; bring to simmer.

Add lamb and any juices; return to simmer. Cover and braise in 325°F (160°C) oven, basting occasionally, for 1-1/2 hours or until lamb is tender. Remove lamb to plate and keep warm.

Skim fat from sauce. On stove top, bring sauce to boil; reduce heat and simmer for 10 minutes or until thickened and reduced to about 3 cups (750 mL). Discard basil sprig and bay leaf. Serve sauce with lamb.

Source : Canadian Living Magazine: April 2008