Name: Glazed Lamb Shanks
Ingredients: 3 tb Olive oil; 6 tb Butter; 4 Lamb shanks - (7 oz ea); trimmed of fat; Sea salt; 8 md Carrots; peeled, halved; 2 sm Turnips; peeled, quartered; 8 md Shallots; peeled; 2 Fresh bay leaves; 1 Sprig fresh rosemary; 1 Sprig fresh sage; 7 Garlic cloves; 1 Celery heart; quartered; Freshly-ground black pepper; 1/2 Head sweet young cabbage; shredded, blanched; 2 c Haricots verts (string beans); blanched

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch		4	servings

INGREDIENTS

3	tb	Olive oil
6	tb	Butter
4		Lamb shanks – (7 oz ea); trimmed of fat
		Sea salt
8	md	Carrots; peeled, halved
2	sm	Turnips; peeled, quartered
8	md	Shallots; peeled
2		Fresh bay leaves
1		Sprig fresh rosemary
1		Sprig fresh sage
7		Garlic cloves
1		Celery heart; quartered
		Freshly-ground black pepper
1/2		Head sweet young cabbage; shredded, blanched
2	c	Haricots verts (string beans); blanched

INSTRUCTIONS

Heat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil
and 4 tablespoons butter. Add shanks, and cook until golden brown, about 20
minutes. Season the shanks with sea salt, and transfer to a platter. Add
the carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and
transfer to the same platter as the lamb shanks. Drain the fat from the
pan. Add enough water to cover the bottom of the pan, and bring to a boil
to deglaze the pan. Add the shanks and vegetables back to the pan. Add
enough water to just cover. Reduce heat to just below a simmer. Add bay
leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2
hours. During the last hour, add celery and more water, if necessary, to
cover. Transfer the shanks from the oven to the top of the stove. Heat oven
to 400 degrees. Using a slotted spoon, gently transfer shanks and
vegetables to a baking dish. Over medium-high heat, reduce the stock by
two-thirds. Return shanks to the stock, and transfer to the oven. Bake for
20 minutes, basting regularly until the shanks are glazed and shiny. Season
with sea salt and freshly ground pepper. In a saute pan over medium heat,
heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3
minutes. In a separate pan, repeat the cooking process with haricots verts.
Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank
on top. Garnish with vegetables, placing haricots verts on the side. Serves
4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 344 Calories (kcal); 28g Total Fat; (70% calories from fat);
3g Protein; 24g Carbohydrate; 47mg Cholesterol; 270mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Raymond Blanc
Converted by MM_Buster v2.0n.

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