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Braised Lamb Shanks with caramelized Onions and Shallots
4 tb Olive oil
1 lb Onion(s), sliced
5 lg Shallots, sliced (1 cup)
2 tb Rosemary, chopped or
2 ts Dried rosemary
6 Lamb shanks - 3/4 to 1 pound each
2 1/2 c Dry red wine
2 1/2 c Canned beef broth
1 1/2 tb Tomato paste
2 Bay leaves
Rosemary sprigs to garnish
Heat 2 tbs olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and saute until brown, about 20 min. Mix in 2 tb chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tbs olive oil in heavy large skillet over high heat. Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 min per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste, and 2 bay leaves to Dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours.
Can be prepared 1 day ahead. Cover and refrigerate.
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 min. Season with salt and pepper.
Serve with Potato and Root Vegetable Mash (see recipe); top vegetables with lamb shanks and sauce, sprinkle with additional chopped rosemary and serve.