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05-07-2009, 09:50 AM | #1 |
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Braised Lamb Shanks
I made this last night.
Beginning: End: The meat fell off the bone, it was so goddamn good. and desert: I had Lagavulin 16 and an 06 Siglo II and Danielle had an 06 Cab and some vanilla flavored Tatiana NC. |
05-07-2009, 09:53 AM | #2 |
Going Commando
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Re: Braised Lamb Shanks
Nice picks D.........That Lagavulin is quite peaty, how'd it go with the Siglio II?
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05-07-2009, 09:54 AM | #3 |
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Re: Braised Lamb Shanks
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05-07-2009, 09:55 AM | #5 | |
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Re: Braised Lamb Shanks
Quote:
* 1 large onion * 4 garlic cloves * 3 cups beef stock * 1 cup red wine * 1 tablespoon italian seasoning * 2 tablespoons vegetable oil * 1/2 cup flour * 1 teaspoon fresh coarse ground black pepper * 4 bay leaves * salt and pepper 1. Combine flour and pepper in large ziplock bag (I used a freezer bag). 2. Dredge lamb shanks in flour. 3. Thinly slice onion, mince garlic. 4. Heat oil in large frying pan. 5. Fry shanks until golden brown on each side. 6. Turn with tongs. 7. Place shanks in Dutch Oven, or large oven proof pot with lid. 8. Add minced garlic and bay leaves to pot. 9. Add onion slices to frying pan. 10. Cook stirring occasionally until onion is soft. 11. Add red wine to frying pan. 12. Cook stirring occasionally until slightly syrupy, approximately five minutes. 13. Pour onion mixture over shanks. 14. Sprinkle Italian seasoning over shanks. 15. Pour beef stock into pot. 16. Cook in 375 F oven for 2 hours and 15 minutes. 17. Sprinkle with salt and pepper to taste. 18. If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon. 19. Return shanks to sauce to rewarm. |
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05-07-2009, 09:56 AM | #6 |
My back is now unwatched.
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Re: Braised Lamb Shanks
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05-07-2009, 10:01 PM | #8 |
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Re: Braised Lamb Shanks
Love braised lamb shanks. Actually, I love braised anything. Looks freakin great.
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05-07-2009, 10:08 PM | #10 |
The Dude Abides
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Re: Braised Lamb Shanks
That looks absolutely delicious! I have to give it a try.
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