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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Browning the lamb shanks helps seal in the juices when they braise. Ingredients:
2 lemons |
8 lamb shanks (foreshanks), about 12 ounces each |
salt and pepper, to taste |
3 tablespoons olive oil |
8 cloves of garlic, peeled |
2 cinnamon sticks |
1 can (28 ounces) peeled plum tomatoes, chopped, with juices |
2 tablespoons each: tomato paste and honey |
2 cups ruby port wine |
1 cup beef broth |
3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish) |
2 bay leaves |
Directions:
1. 1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
2. 2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
3. 3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
4. 4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
5. 5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.
6. Per serving: 350 calories, 15g carbohydrate, 35g protein, 12g fat, 110mg cholesterol (nutritional analysis provided by Parade). Nutritional analysis provided by Parade
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