This luxurious braised lamb dish is served with a creamy parsnip purée and fresh green salad.
- Prep time 30 minutes
- Total time 3 hours & 1 minute
- Portion size 4 servings
Ingredients
Braise Lamb Shanks:
Method
Season lamb shanks with salt and pepper. Place flour on pie plate and add lamb shanks, turning to coat well (shake to remove excess). In Dutch oven, melt butter over medium-high heat. Add lamb shanks and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to plate; set aside.
Preheat oven to 300°F. In same Dutch oven, heat olive oil over medium-high heat. Add carrots, onion, leek and celery; season with salt and pepper. Cook, stirring constantly, about 5 minutes. Add garlic and bay leaves; cook, stirring constantly, about 1 minute. Stir in red wine and cook until liquid has reduced, 2 to 3 minutes. Stir in veal broth and demi-glace. Add reserved lamb shanks and the olives; bring to boil. Cover Dutch oven and bake until meat is very tender and easily falls off the bone, about 2-1/2 hours.
Transfer lamb shanks and olives to plate; keep warm. Remove and discard bay leaves. Skim off any fat from surface of cooking liquid; bring to boil. Reduce heat and simmer for 10 minutes or until sauce has reduced to two-thirds. Stir in vinegar. Return reserved lamb shanks and olives to Dutch oven and reheat, about 2 minutes. Serve with Parsnip Purée and Green Salad.
Green salad
In large serving bowl, combine 2 tbsp olive oil and 1 tbsp lemon juice; season with salt and pepper. Add 4 cups mixed greens, tossing to coat well. Makes 4 servings.
PER SERVING about 75 cal, 1 g pro, 7 g total fat (1 g sat. fat), 2 g carb (1 g dietary fibre, 1 g sugar), 0 mg chol, 250 mg sodium, 0.5 mg iron.
Nutritional facts Per serving: about
- Iron 7.2 mg
- Fibre 3 g
- Sodium 1,000 mg
- Sugars 5 g
- Protein 36 g
- Calories 480
- Total fat 26 g
- Cholesterol 130 mg
- Saturated fat 11 g
- Total carbohydrate 26 g
