Rosemary Braised Lamb Shanks
This recipe will make a savory winter dinner for the lamb lovers in your house!
Foto: RecipeGirlBahan-bahan
- 1 tablespoon extra virgin olive oil
- 4 whole (about 3¾ pounds) lamb shanks
- 2 medium onions, (chopped)
- 2 medium carrots, (peeled and chopped)
- 1 stalk celery, (chopped)
- 1 cup dry white wine
- 3 large garlic cloves, (finely chopped)
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup water
- 2 large sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- salt and pepper, (to taste)
Langkah-langkah
Preheat the oven to 350℉.
Heat oil in a large Dutch oven over medium high heat. Add shanks; brown on all sides, about 15 minutes. Transfer to a large bowl.
Add onions, carrots and celery to Dutch oven. Sauté until vegetables are brown, about 8 minutes.
Return shanks to the Dutch oven. Pour wine over the meat and boil until all liquid evaporates, about 5 minutes. Add garlic and tomato paste. Cook 1 minute. Add broth, water, rosemary, thyme and parsley. Cover; bake in oven until shanks are tender, 2 to 2 1/2hours.
Transfer the shanks to the bowl. Boil cooking liquid until thickened to sauce consistency, about 35 minutes. Season with salt and pepper. Discard rosemary, thyme and parsley. Return shanks to sauce; heat through and serve.
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