Braised Lamb Shanks with Orange and Rosemary the Editors of Publications International, Ltd.
Braised Lamb Shanks with Orange and Rosemary
Makes 4 servings
|1||teaspoon dried oregano|
|1||teaspoon ground paprika|
|1||teaspoon kosher or regular salt (optional)|
|1/2||teaspoon black pepper|
|1/2||teaspoon ground cumin|
|1/8||teaspoon ground cloves|
|4||lamb shanks (about 1 pound each)|
|2||tablespoons olive oil|
|1||large leek, cut into 1/2-inch pieces|
|2||carrots, cut into 1-inch pieces|
|2||stalks celery, cut into 1-inch pieces|
|1||medium fennel bulb, sliced 1/4 inch thick|
|3||ounces (1/4 cup plus 2 tablespoons) red wine|
|4||cups low-sodium chicken broth|
|1||small bunch thyme (about 6 stems)|
|1||orange, cut into 1/4-inch slices|
|1/2||teaspoon salt (optional)|
|1/4||teaspoon black pepper (optional)|
- In a cup or small bowl, stir together oregano, paprika, salt, pepper, cumin and cloves. Rub all over lamb shanks. Cover with plastic wrap; chill at least 1 hour or overnight.
- Preheat oven to 350°F. Heat oil in heavy Dutch oven over medium-high heat. Add leek; cook until translucent. Add carrot, celery and fennel; cook and stir for 5 minutes. Add wine; cook until wine reduces to about 1 tablespoon. Place lamb shanks on top of vegetables. Add broth, bay leaves, thyme, rosemary and orange slices. If broth does not cover lamb shanks, add enough water to just cover them. Bring to a boil; remove from heat. cover tightly and bake for 1-1/2 to 2 hours or until lamb is very tender and meat begins to fall off the bone.
- Remove lamb and vegetables from pot and keep warm; discard herbs. Degrease remaining liquid (there should be about 2 cups); simmer over medium heat for 15 to 20 minutes or until liquid reduces by half. Stir in salt and pepper, if desired. Serve with lamb and vegetables.
|Serving Size:||1 shank plus 3/4 cup vegetables and 1/4 cup liquid|
|Saturated Fat||5 g|
|Total Fat||20 g|
|Calories from Fat||29 %|
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