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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Serves 6.
Calories from Fat 0
Calories 0
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 0mg 0 %
Potassium 1mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

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BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

Reference:

Gourmet, October 1992

Prep:

Active time: 20 min Start to finish: 40 min

Servings:

Serves 6.

Ingredients
6 lamb shanks (about 1 pound each)
2 tbsps olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-oz cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 tsps crumbled dried rosemary
3/4 te

Cooking Instructions
Step 1 Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350аF. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.