Braised Shanks Recipe
This is the best ever Braised Shanks I have ever tasted! You have landed in the right place. Braised Shanks goes perfectly as Main Dish. Use the freshest of Pork available to get a delicious Braised Shanks. Try this recipe for Braised Shanks and comeback and let me know how you enjoyed this Braised Shanks recipe.
Ingredients
8 lamb shanks
1 cup cubed salt pork
1/2 cup each peas, coarsely chopped onion, sliced green beans, cubed white turnip, and sliced carrot
1 cup boiling water
1/2 cup dry white wine
7 peppercorns
3 parsley sprigs
1 thyme sprig
1 garlic clove
1 teaspoon salt
1/2 cup red wine
3/4 cup beef broth
1 tablespoon butter
1 tablespoon cornstarch
1 tablespoon chopped parsley
Directions
Thoroughly wash shanks in cold water; drain.
(If necessary, pull off the parchmentlike covering.) In a dutch oven render the salt pork, and in this fat saute the shanks over high heat until brown on all sides.
Remove dutch oven from heat; add vegetables, water, and white wine.
In a mortar, pound to a paste the peppercorns, parsley, thyme, garlic, and salt.
Add to the shanks.
Bring to a boil over high heat.
Remove dutch oven from heat and add red wine and 1/2 cup beef broth.
Cook covered in a 375°F oven 2 hours.
Mix butter and cornstarch.
Set aside.
Transfer shanks to a large serving platter; arrange vegetables around shanks.
Pour 1/4 cup beef broth into dutch oven to deglaze and place over high heat.
Add butter mixture and stir constantly until thickened.
Pour into a serving dish and sprinkle with parsley.
Serve with caribbean rice and bean sauce
(If necessary, pull off the parchmentlike covering.) In a dutch oven render the salt pork, and in this fat saute the shanks over high heat until brown on all sides.
Remove dutch oven from heat; add vegetables, water, and white wine.
In a mortar, pound to a paste the peppercorns, parsley, thyme, garlic, and salt.
Add to the shanks.
Bring to a boil over high heat.
Remove dutch oven from heat and add red wine and 1/2 cup beef broth.
Cook covered in a 375°F oven 2 hours.
Mix butter and cornstarch.
Set aside.
Transfer shanks to a large serving platter; arrange vegetables around shanks.
Pour 1/4 cup beef broth into dutch oven to deglaze and place over high heat.
Add butter mixture and stir constantly until thickened.
Pour into a serving dish and sprinkle with parsley.
Serve with caribbean rice and bean sauce
