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Braised Lamb Shanks

Serves12
IngredientsVegetables, Beverage Alcohol, Meat
Day PartDinner
Cuisine TypeAmerican
Braised Lamb Shanks

Lamb shanks that are slowly simmered with carrots, garlic, parsnip, fennel, oranges and red wine. Great served with polenta, or sauteed spinach.

Ingredients

12 lamb shanks
6 tbsp. vegetable oil
3 tbsp. butter
12 fresh thyme sprigs
4 1⁄2 cups chopped onions
3 cups chopped carrots
3 cups chopped parsnips
4 heads garlic, unpeeled, halved
3 cups dry red wine
3 3⁄4 qt. chicken stock
3 oranges, peeled and quartered
6 cinnamon sticks
3 tbsp. fennel seeds, crushed
3 fennel bulbs, sliced
2 tbsp. grated orange peel
 

Steps

1. Season lamb with salt and pepper. Brown lamb in hot oil; transfer to roasting pans.

2. Add 3 tbsp. butter to drippings. Sauté thyme, onions, carrots, parsnips, and garlic until soft. Add wine; boil until reduced. Add stock, oranges, cinnamon, and seeds; boil.

3. Pour vegetable mixture over shanks. Braise lamb, uncovered, in 375°F oven 21⁄4 hr. until tender, basting often.

4. Strain braising liquid; skim fat. Pour liquid into pot. Add fresh fennel, orange peel, and remaining fennel seeds. Cook 15 min.; pour sauce on shanks.
 

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