| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 8 |
|
Lamb shanks |
|
|
Salt & pepper; to taste |
| 3 |
|
Yellow onions; sliced |
| 3/4 |
c |
Ketchup |
| 2 |
|
15 oz. can beef broth |
| 1/4 |
c |
Water |
| 1 |
c |
Dry red wine |
| 1 |
tb |
Red wine vinegar |
| 3 |
tb |
Brown sugar |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs fresh rosemary |
| 1/2 |
c |
Chopped parsley; for garnish |
INSTRUCTIONS
First, in a large pot heat the oil. Season the lamb shanks with salt and
pepper. Add the shanks to the hot oil and brown well on all sides. Remove
the shanks from the pan.
Add the onions to the same pot and saute till tender. Next, add the
ketchup, broth, water, wine, vinegar, sugar, lemon juice, worcestershire,
bay leaf and rosemary and stir to combine well. Bring the mixture to a
simmer, then add the lamb shanks back to the pot. Cover the pot and place
in a 325° oven. Bake for 2 hours.
To serve, adjust the seasoning. Add in the parsley and serve the shanks
with the sauce.
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