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October 10, 2020
NOTE: This recipe can be made in a dutch over or crock pot.
DIRECTIONSIf using the oven, preheat to 300°F. In a wide, shallow dish or a gallon-sized zip-top plastic bag, mix the flour, salt and pepper. Rinse and pat the lamb shanks dry, then dredge in the flour. In a large, heavy-bottom pan, heat the olive oil over medium-high heat. Brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan. Cook for about 5 minutes per side and set aside.
In the same pan, add all of the vegetables and sauté over medium heat, scraping up any browned bits until the onions are translucent, for approximately 5 minutes. Pour in the wine and simmer for another couple minutes, then add cup of hot water. Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered in a heavy dutch oven for 6 hours or in a crock pot set on low.
Carefully remove the shanks from from the liquid, taking care not to allow the meat to slip off the bones. Cover to keep warm. Strain and defat the liquid. Place in a small saucepan and reduce by half. Season to taste with sea salt and fresh ground pepper. Pour the reduction over the lamb shank.Serves 4
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