Ingredients Jump to Instructions ↓

  1. 2 lamb shanks, split by the butcher in at least one place Flour

  2. 1 Tbsp butter

  3. 3-4 Tbsp olive oil

  4. 1 large onion , finely chopped

  5. 4 garlic cloves, minced

  6. 1/2 tsp salt

  7. 1/4 tsp white pepper

  8. 1/4 C. celery , finely chopped

  9. 1/2 C. mushroom s, finely chopped

  10. 2 large sprigs fresh rosemary or 1/2 tsp dried rosemary

  11. 2 C. dry red wine

  12. 1/2 C. low salt chicken broth

Instructions Jump to Ingredients ↑

  1. Heat butter and about 2 tbsp oil over medium high heat. Add the onions and saut? until transparent. Add the garlic and saut?

  2. minutes longer. Remove onions and garlic and reserve. Roll the lamb shanks in flour to lightly coat, then saut? in the remaining oil until golden brown on all sides. Add reserved onions and garlic and remaining ingredients. The liquid should be just about to the top of the meat. Stir well; cover and simmer for 1½ to 2 hours. Simmer until quite tender. Remove any loose bones before serving.


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