Lamb Shanks Braised in Balsamic Tomato Sauce
These lamb shanks get their inspiration from a dish served by chef Danny Thibault at Gîte & Restaurant in Saint-Gédéon, Que. Like many chefs, he supports his local sheep farmers and creates delicious seasonal dishes in the process.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 405 |
| pro | 25 g |
| total fat | 25 g |
| sat. fat | 8 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 85 mg |
| sodium | 1066 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 34% |
| vit A | 4% |
| vit C | 50% |
| folate | 15% |
-
4 lamb shanks (about 1-1/2 lb/750 g)
1 tsp (5 mL) each salt and herbes de Provence
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) extra-virgin olive oil
Balsamic Tomato Sauce:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) dried oregano
1 can (28 oz/796 mL) whole tomatoes
2 tbsp (25 mL) each granulated sugar and balsamic vinegar
2 tbsp (25 mL) tomato paste
1 sprig fresh basil (or 1/2 tsp/2 mL dried)
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; sauté diced onion for about 5 minutes or until softened. Add garlic, bay leaf, salt, pepper and oregano; sauté for 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.
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; sauté diced onion for about 5 minutes or until softened. Add garlic, bay leaf, salt, pepper and oregano; sauté for 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
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