Braised Lamb Shanks With Roasted Shallots And Dried Cherr
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Caprial1 | 6 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 8 | Shallots, peeled | |
| 6 | Whole cloves garlic | |
| 6 | Lamb shanks, 10- to | |
| 12-ounce | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | All-purpose flour |
| 1 | c | Red wine |
| 2 1/2 | c | Lamb or veal stock |
| 3 | T | Balsamic vinegar |
| 1 | c | Dried cherries |
| 1 | T | Chopped fresh thyme |
INSTRUCTIONS
Preheat oven to 300 degrees. Put the olive oil, shallots, and garlic in a large roasting pan, cover with a lid, and place in the oven. Roast for about 1 hour or until the shallots and garlic are soft to the touch. Remove the pan from the oven and place on the stovetop over high heat. Season the shanks with salt and pepper. Place the flour on a large plate and dredge the lamb in it. Place the shanks in the pan and sear both sides well, about 2 minutes on each side. Add the wine and reduce over high heat by about half. Add the stock, vinegar, cherries, and thyme, cover with a lid, and place in the oven. Cook until tender, 1 to 1 1/2 hours. Remove the pan from the oven and season the broth to taste with the salt and pepper. Place the lamb on a serving platter. Slice and serve hot with the sauce spooned over. Converted by MC_Buster. Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from fat); 2g Protein; 31g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 121.4mg
Potassium: 1818.9mg
Carbohydrates: 119.7g
Fiber: 18.9g
Sugar: 42.8g
Protein: 15.3g