Braised lamb shanks with garlic and thyme
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Braised lamb shanks with garlic and thyme
  Lamb    Garlic  
Last updated 6/12/2012 1:10:01 AM. Recipe ID 37150. Report a problem with this recipe.
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      Title: Braised lamb shanks with garlic and thyme
 Categories: Meats
      Yield: 6 Servings
      6    Lamb shanks; (about 1 pound
           Salt and ground black pepper
      4 md Garlic heads
    1/4 c  Olive oil
      1 ts Dried thyme
      1 c  Dry white wine
  1 1/2 c  Chicken stock or canned
           -chicken broth
      1 tb Minced parsley
  PREPARATION AND COOKING: Adjust the oven rack to the low position and
  heat the oven to 325F. Pat the lamb shanks dry with paper towels and
  sprinkle them with 1 teaspoon sait and 1/2 teaspoon pepper. Break the
  garlic into cloves, but do not peel them. Heat the olive oil in a 14-
  by 11-inch nonreactive roasting pan over 2 burners. Sear the lamb
  shanks over high heat until they brown on all sides, about 8 minutes.
  Add the garlic cloves, thyme, wine, and chicken stock, and bring the
  liquid to a simmer. Cover and transfer the pan to the oven. Braise
  until the shanks are tender, turning them every 30 minutes, about 2
  hours. Remove the shanks from the roasting pan; cover and keep warm.
  Remove the garlic cloves with a slotted spoon and transfer them to
  the workbowl of a food processor fitted with the metal blade, or to a
  food mill fitted with a fine disk; puree. If using the food
  processor, force the puree through a fine sieve to remove the skins.
  Skim the pan juices well, then stir in the garlic puree. Adjust
  seasoning. (Can cool lamb in sauce, cover, and set aside for several
  hours, or refrigerate overnight.) SERVING: If shanks have been set
  aside or refrigerated, warm in a 325F oven for 25 to 30 minutes.
  Garnish with minced parsley.
  Formatted for Kitmail 5/98
  Posted by JoAnn Pellegrino NOTES
  : Lamb and garlic have a long shared history, particularly around the
  Mediterranean.  Here, a whopping four heads, not cloves, of garlic are
  braised with lamb shanks for a full-flavored stew.  For a particularly
  graceful presentation, ask the butcher to saw each shank crosswise
  into three pieces. Recipe 

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Recipe ID 37150 (Apr 03, 2005)

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