Recipe#12111

Title: Lamb Shanks 03

rec.food.recipes archive

Yield: 6 servings
       
 2 tablespoons all-purpose flour
 1 teaspoon salt
 1/2 teaspoon black pepper
 3 pounds lamb shanks, trimmed of fat, sawed into 1 1/2" pieces
 olive oil
 1 onion, diced
 2 carrots, diced
 1 stalk celery, diced
 2 garlic cloves, finely chopped
 1 1/2 cups tomato sauce
 1 1/2 cups dry white wine or vermouth
 1 tablespoon basil, chopped or 1 teaspoon dried
 1 1/2 teaspoons thyme, chopped or 1/2 teaspoon dried
 1 bay leaves
 1 tablespoon parsley, chopped
 Preheat oven to 350 F. In a shallow dish, combine  flour, salt and
 pepper. roll lamb pieces in the flour mixture and shake off excess.
 Heat 2 tablespoons of olive oil in a Dutch oven or heavy ovenproof
 skillet over medium-high heat. In two batches, brown the lamb on
 all sides, about 8-10 minutes per batch, using more oil for the
 second batch. Remove lamb to a bowl and set aside. Reduce heat to
 medium, add onions, carrots and celery to pan and cook, stirring,
 until softened, 3-5 minutes. Add garlic and cook until aromatic,
 about 30 seconds.
 Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf.
 Add reserved lamb and return to a simmer. Cover and bake for about
 1 hours, or until the lamb is tender, turning the meat once after
 45 minutes. Discard the bay leaf, taste and adjust seasonings.