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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