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Ingredientes
- 1 c. Extra virgin olive oil
- 1/2 c. Flour
- 4 x Lamb shanks (about 8 ozs. each)
- 2 c. Medium diced onions
- 1 c. Medium diced carrots
- 1 c. Medium diced celery
- 2 Tbsp. Minced garlic
- 3 x Bay leaves
- 2 Tbsp. Minced fresh thyme
- 1 c. Red wine
- 1 lb New potatoes, quartered
- 2 quart Stock, Lamb or possibly beef
- 1/4 c. Parsley
Direcciones
- In a large stock pot or possibly braising pot, add in the extra virgin olive oil. Season the lamb shanks with salt and pepper. Season the flour with Essence seasoning. (see Sauce and Seasonings category). Dredge the lamb shanks in the seasond flour, coating each side completely. When the oil is warm, sear the shanks for 2 to 3 min on each side, or possibly till very brown on all sides. Remove the shanks and set aside.
- Add in the onions to the pan and saute/fry for 2 min. Add in the carrots and celery and continue to saute/fry for 1 min. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add in the potatoes and stock. Bring the liquid up to a boil and reduce to a simmer. Add in the lamb shanks and continue to cook for about 1 to 1-1/2 hrs, basting the shanks often, or possibly till the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper.
- The shanks can be served alone with crusty bread or possibly over blue cheese polenta.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 852g | |
| Recipe makes 4 servings | |
| Calories 749 | |
| Calories from Fat 491 | 66% |
| Total Fat 55.61g | 70% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1619mg | 67% |
| Potassium 1161mg | 33% |
| Total Carbs 43.45g | 12% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.42g | 4% |
| Protein 10.87g | 17% |
