Morgan's Braised Lamb Shanks Recipe
Ingredients
| 6 lamb shanks, Frenched | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm) | |
| 2 cups diced carrot, celery, and onion | ||
| Tomato Paste | 1/2 Cup (16 tbs) | |
| Rosemary sprig | 1 | |
| Thyme sprig | 2 | |
| Dry red wine | 1 1/4 Cup (16 tbs) | |
| Beef Stock | 2 Quart | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1)Add salt and pepper to lamb.
2)In a large roasting pan with a lid, heat some oil. Fry lamb in it until brown on all sides.
3)Remove lamb and add in garlic, diced vegetables and cook until soft.
4)Add in rosemary, thyme, wine and tomato paste.
5)Simmer until wine reduces to half its original volume.
6)Pour in the stock and add lamb back into the pan.
7)Cover and simmer for 90 minutes to 120 minutes until lamb is soft and cooked.
SERVING
8)Serve hot.
1)Add salt and pepper to lamb.
2)In a large roasting pan with a lid, heat some oil. Fry lamb in it until brown on all sides.
3)Remove lamb and add in garlic, diced vegetables and cook until soft.
4)Add in rosemary, thyme, wine and tomato paste.
5)Simmer until wine reduces to half its original volume.
6)Pour in the stock and add lamb back into the pan.
7)Cover and simmer for 90 minutes to 120 minutes until lamb is soft and cooked.
SERVING
8)Serve hot.
Chef
