| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Caprial1 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Balsamic vinegar |
| 1 |
c |
Dried cherries |
| 1 |
tb |
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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