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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Fall is a great time to enjoy slow-cooked meats. Hereâs a recipe for some very tasty lamb shanks in a rich, tangy sauerbraten gravy. Ingredients:
7-1/2 cups water |
2 cups white vinegar |
1 large onion, sliced |
1 medium lemon, sliced |
1/2 cup sugar |
3 bay leaves |
1-1/2 teaspoons whole peppercorns |
5 whole allspice |
lamb shanks: |
6 lamb shanks (20 ounces each) |
3 garlic cloves, sliced |
6 tablespoons king arthur unbleached all-purpose flour |
1/3 cup plus 2 tablespoons canola oil, divided |
2 large onions, thinly sliced |
3 medium carrots, sliced |
9 gingersnap cookies, crushed |
1 tablespoon beef bouillon granules |
6 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool completely. Strain half of the marinade; cover and refrigerate.
2. Cut slits into each lamb shank; insert garlic slices. Place in a large shallow nonmetallic bowl; add the remaining marinade. Cover and refrigerate overnight.
3. Drain and discard marinade from lamb. Place flour in a shallow bowl; coat lamb shanks with flour. In a stockpot, brown shanks on all sides in 1/3 cup oil in batches. Remove and set aside.
4. In the same pan, saute onions in remaining oil. Add reserved marinade. Return shanks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. Add carrots and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until carrots are tender.
5. Remove shanks to a cutting board. Skim fat from cooking juices. Stir in cookie crumbs and bouillon. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat to the gravy; heat through. Yield: 6 servings (about 6 cups gravy).
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