Braised Lamb Shanks With Rutabaga And Carrots
Last updated 6/12/2012 1:10:01 AM. Recipe ID 37152. Report a problem with this recipe.
Title: Braised lamb shanks with rutabaga and carrots
Yield: 1 Servings
6 Lamb shanks; (about 1 pound
3 tb Olive oil
4 md Onions; halved lengthwise
-and cut crosswise into
1/4 Inch-thick slices
3 lg Garlic cloves; minced
1 cn (28-ounce) whole tomatoes;
-chopped, with juice
4 c Water
1 Bay leaf
2 Cinnamon sticks
1/4 ts Ground allspice
3/4 ts Dried orange peel*
2 ts Salt
1 md Rutabaga; (about 2 pounds),
-peeled and cut into 1-inch
6 Carrots; cut crosswise into
2 tb Minced fresh parsley leaves
*available in spice section of supermarkets
Preheat oven to 350°F.
Pat lamb shanks dry. In a heavy skillet (preferably cast iron) large
enough to fit 1 lamb shank heat 2 tablespoons oil over moderately
high heat until hot but not smoking and brown lamb shanks, 1 at a
time, transferring as browned to a 9-quart heavy ovenproof kettle.
Pour off fat from skillet and cook onions in remaining tablespoons
oil over moderate heat, stirring, until golden. Stir in garlic and
cook, stirring, until fragrant, about 30 seconds. To kettle add onion
mixture, tomatoes with juice, water, bay leaf, cinnamon sticks,
allspice, orange peel, salt, and pepper to taste and bring liquid to
a boil. Braise lamb, covered, in oven until just tender, about
1 3/4 hours.
Stir in rutabaga and carrots and braise, covered, in oven until
vegetables are tender, about 30 minutes. Braised lamb shanks improve
in flavor if made 1 day ahead. Cool mixture, uncovered, and chill,
covered. Skim fat, discarding it, and reheat lamb, if chilled, over
moderate heat, stirring occasionally, until hot. Transfer lamb and
vegetables with a slotted spoon to a platter and boil braising liquid
until reduced to about 4 cups.
Remove meat from 2 lamb shanks and chop fine, reserving chopped meat
and 1 cup braising liquid for making pastitsio.
Return remaining 4 lamb shanks and vegetables to kettle and simmer,
covered, until heated through.
Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve
Gourmet November 1994
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