CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
North African |
African, Lamb, Meats |
6 |
Servings |
INGREDIENTS
6 |
|
Lamb shanks |
|
|
3/4 to 1 lb ea |
|
|
trimmed of excess |
|
|
fat and fell |
|
|
Salt |
1 |
T |
Canola oil |
2 |
|
Onions, sliced thick |
3 |
|
Carrots, peeled |
|
|
cut crosswise in 2" |
|
|
pieces |
2 |
|
Celery ribs |
|
|
cut crosswise in 2" |
|
|
pieces |
4 |
|
Garlic cloves, minced |
2 |
T |
Tomato paste |
1 |
T |
Herbes de Provence |
2 |
c |
Dry red wine |
3 |
c |
Chicken stock |
|
|
Ground black pepper |
INSTRUCTIONS
Heat oven to 350ø. Sprinkle shanks with salt. Heat oil in large,
nonreactive saut pan over medium-high heat. Add shanks to pan in
batches if necessary to avoid overcrowding. Saut until browned on all
sides, 5 to 7 minutes. Using tongs, transfer shanks to a plate as they
brown. Drain all but 2 tablespoons of fat from the pan; add onions,
carrots, celery, garlic, tomato paste, 1 teaspoon of herbes de
Provence, and a light sprinkling of salt; saut vegetables to soften
slightly, 3 to 4 minutes. Add red wine, then chicken stock to pan,
stirring with wooden spoon to loosen browned bits from bottom. Bring
liquid to simmer; transfer vegetables and liquid into deep braising
pan large enough to hold shanks in a single layer. Add shanks, season
with salt, pepper and remaining 2 teaspoons herbes de Provence. Cover
pan (with foil if pan has no lid) and transfer it to the oven; braise
shanks for 1 1/2 hours. Uncover and continue braising until shank tops
are browned, about 30 minutes. Turn shanks and braise until other side
is browned and shanks are fall-off-the-bone tender. Remove pan from
oven; let shanks rest for at least 15 minutes. With tongs, carefully
transfer a shank to each of 6 plates. Arrange a portion of vegetables
around each shank. Skim excess fat from braising liquid and adjust
seasoning. Spoon braising liquid over each shank and serve. Note: if
you don't have herbes de Provence, substitute a mixture of 1 tsp each
dried thyme, rosemary and marjoram. If you're using smaller lamb
shanks than the ones in this recipe, reduce the cooking time to 1
hour. Variation for Braised lamb Shanks with Lemon and Mint: Make the
following changes: to the braising liquid add 1 lemon, quartered with
zest removed, minced and set aside. Substitute 1 tablespoon minced
fresh mint leaves for the herbs de Provence and substitute dry white
wine for the dry red wine. After skimming excess fat from the braising
liquid, stir in lemon zest and 1 additional tablespoon minced fresh
mint leaves. Variation for Braised Lamb Shanks with North African
Spices: Make the following changes: Substitute 2 tablespoons ras al
hanout for herbes de Provence. Add 2 ancho chili peppers (or 2 to 3
jalape¤os), stemmed, seeded and minced, to the sauting
vegetables. Cook's Illustrated January/February 1995 Submitted By
DIANE LAZARUS On 12-21-94 (1350)
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