Lamb Recipes, Wine-Braised Lamb Shanks Recipe

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D'Artagnan Staff

Wine-Braised Lamb Shanks

By: D'Artagnan Staff

Yield: 4 cup

We think that there are few things more delicious than wine-braised lamb shanks. Try this recipe and you will agree.

Ingredients

3 1/2 pounds D'Artagnan Lamb Shanks
Sea Salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon extra-virgin olive oil
1 cup dry red wine
1/2 cup beef stock
1 pound cipollinI onions, peeled
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
fresh flat-leaf parsley, chopped, for garnish

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Preparation

Recipe Tips

Season meat with salt and pepper.
Heat the oil in a 6 to 8 quart Dutch over medium-high heat and brown the meat on all sides. Drain fat and carefully add the wine, broth, onions, garlic, rosemary and the 1/4 teaspoon of pepper. Bring to boil, then reduce the heat and simmer, covered, for 2 to 2 1/4 hours, or until the meat is very tender.
Transfer the meat and onions to a serving dish. Skim the fat from the pan juices and pour them over the meat. Sprinkle with parsley, if desired, and serve.

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