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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 4 x Lamb shanks, about 12 ounce ea.
- 1 med Onion, finely diced
- 2 med Carrots, finely diced
- 2 x Celery stalks, thinly sliced
- 1 Tbsp. Finely chopped garlic
- 1 1/2 c. Dry red wine
- 1 c. Water
- 1 x Lemon, cut in half
- 1/2 Tbsp. Salt
- 1/2 tsp Freshly grnd black pepper
Direcciones
- PREHEAT OVEN TO 325F. Heat the extra virgin olive oil over medium heat in a heavy roasting pan or possibly Dutch oven large sufficient to hold the shanks in 1 layer on the stove. Add in the shanks and cook 10 min on each side. Pour off all but 2 Tbsp. fat; add in the onion, carrot and celery and cook 5 min.
- Add in the garlic, wine, water, lemon, salt and pepper. Cover and place in the oven. Cook 1 1/2 hrs or possibly till tender. Turn the lamb every 30 min and check to ensure which the liquid has not evaporated. If the pan is dry, add in another c. of water. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and throw away the vegetables.
- Skim and throw away fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 164 | |
| Calories from Fat 61 | 37% |
| Total Fat 6.91g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 913mg | 38% |
| Potassium 303mg | 9% |
| Total Carbs 9.24g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.42g | 2% |
| Protein 0.94g | 2% |
