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Wine-Braised Lamb Shanks by D'Artagnan

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    Source: www.behindtheburner.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 1/2 lbs. meaty lamb hind shanks, cut in half crosswise sea salt to taste black pepper to taste

    2. 1 tablespoon extra-virgin olive oil

    3. 1 cup dry red wine

    4. 1/2 cup beef broth

    5. 1 pound boiling onions or cipollini onions, peeled

    6. 4 cloves garlic, minced

    7. 1 tablespoon chopped fresh rosemary

    8. 1/4 teaspoon freshly ground black pepper chopped fresh flat-leaf parsley

    Instructions Jump to Ingredients ↑

    1. Season meat with salt and pepper.

    2. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain. Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boil; reduce heat.

    3. Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender. To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley. Recipe courtesy of D'Artagnan<

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