Mediterranean-Style Wine Braised Lamb Shanks With Vegetables
Senin, 06 Agustus 2018
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Mediterranean-spiced braised lamb shanks, braised in a red wine and tomato sauce with vegetables, aromatics, and crunchy herbs! Perfect for Easter or your next primary dinner. Miss to Direction.
Mediterranean-Style Wine Braised Essayist Shanks Recipe | The Mediterranean Dish. Braising and lessen cooker manual included! Spiced elia shanks overdone in a red vino and herb sauce with vegetables, aromatics and uncured herbs! A bloodline competition for Easter or your close unscheduled party.
Mediterranean-Style Intoxicant Braised Innocent Shanks Instruction | The Sea Containerful. Braising and moderato cooker instructions included! Spiced innocent shanks burnt in a red inebriant and herb sauce with vegetables, aromatics and strong herbs! A origin favorite for Easter or your next specific dinnerMatching the tang degree of these Earth elia shanks, I coated them with a few of my popular spices. The savor antiquity begins with searing them in a little olive oil. From there, the lamb shanks, along with individual potatoes and carrots, undergo a leisurely braise in a sauce of dry red alcohol and tomatoes, infused with laurel, thyme and herb.
NGREDIENTS
- 2 1/4 tsp garlic powder
- 1 tsp sweet Spanish paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3/4 tsp ground nutmeg
- For Lamb
- 6 American Lamb Shanks
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 celery ribs, chopped
- 3 large carrots, peeled and cut into large pieces
- 1 lb baby potatoes, scrubbed
- 2 cups dry red wine (don’t use expensive wine here)
- 3 cups low-sodium beef broth
- 28-oz can peeled tomatoes
- 2 cinnamon sticks
- 4 springs fresh thyme
- 2 springs fresh rosemary
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- In a small bowl, add all the spice mix ingredients and mix to combine.
- Pat the lamb shanks dry and season with the spice mix on all sides.
- In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
- Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
- Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
- Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
- While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
- Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy