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Gary Solomon
Posted March 31, 2006 08:16 AM
6 lamb shanks
salt & pepper to taste
3 T plus 1/4 c. olive oil
2 ribs of celery, rough chop
1 carrot, peeled and rough chop
1 med. onion, rough chop
1/3 c. tomato paste
1 1/2 tsp. thyme
1 bay leaf
10 whole peppercorns
1 whole head of garlic cut in half crosswise
1 1/2 c. red wine
1 1/2 c. white wine
1/3 c. white vinegar
1 tsp. sugar
2 c. beef broth
2 c. chicken broth
Preheat the oven to 325 F. degrees. Season the lamb with salt and pepper. Sear all sides of the lamb in a large cast iron pan with 3 tablespoons olive oil. Set aside. In a large pot cook the celery, onion and carrot for 8 minutes. Add in the tomato paste and stiring cook for another 3 minutes. Add in all the other ingredients and bring to a boil. Place the lamb shanks back in the wine mixture and cover with a lid. Bake in oven covered for 60 minutes. Remove lid and continue baking for 2 more hours. Remove lamb from pot and place on a platter. Strain the liquid and reduce slightly. Thicken with a little cornstarch mixed with some of the stock. Pour sauce over lamb shanks and serve with egg noodles.
Recipe courtesy of www.RecipeExchange.com
Gary Solomon
www.TheRecipeExchange.com
Posted March 31, 2006 08:16 AM
6 lamb shanks
salt & pepper to taste
3 T plus 1/4 c. olive oil
2 ribs of celery, rough chop
1 carrot, peeled and rough chop
1 med. onion, rough chop
1/3 c. tomato paste
1 1/2 tsp. thyme
1 bay leaf
10 whole peppercorns
1 whole head of garlic cut in half crosswise
1 1/2 c. red wine
1 1/2 c. white wine
1/3 c. white vinegar
1 tsp. sugar
2 c. beef broth
2 c. chicken broth
Preheat the oven to 325 F. degrees. Season the lamb with salt and pepper. Sear all sides of the lamb in a large cast iron pan with 3 tablespoons olive oil. Set aside. In a large pot cook the celery, onion and carrot for 8 minutes. Add in the tomato paste and stiring cook for another 3 minutes. Add in all the other ingredients and bring to a boil. Place the lamb shanks back in the wine mixture and cover with a lid. Bake in oven covered for 60 minutes. Remove lid and continue baking for 2 more hours. Remove lamb from pot and place on a platter. Strain the liquid and reduce slightly. Thicken with a little cornstarch mixed with some of the stock. Pour sauce over lamb shanks and serve with egg noodles.
Recipe courtesy of www.RecipeExchange.com
Gary Solomon
www.TheRecipeExchange.com