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Oregano-braised Lamb Shanks

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains, Dairy Dutch Import, New, Text 1 Servings

INGREDIENTS

6 Lamb shanks, about 1 pound
each
2 T Ground cumin
1 T Salt
2 t Freshly ground black pepper
Flour for dredging
3/4 c Vegetable oil
2 Onions, cut into 8 wedges
3 Carrots, peeled and cut
into 2-inch lengths
1 Head garlic, cloves
separated peeled and
halved lengthwis
2 Oregano, stems and leaves
separated leaves
chopped
2 c Dry white wine
2 T Tomato paste
2 1/2 qt Chicken stock
5 Bay leaves
3 Tomatoes, cored seeded and
diced
6 oz Anejo cheese, grated 1 1/2
cups

INSTRUCTIONS

Preheat the oven to 350 degrees.  Wash the lamb and pat dry. Sprinkle
the shanks all over with the  cumin, salt and pepper. Roll the shanks
in flour to coat well and pat  off any excess.  Heat the oil in a large
Dutch oven over medium-high heat until almost  smoking. Cook the
shanks, in batches if necessary, until golden brown  all over, about 10
minutes. Remove and reserve. In the same oil,  saute the onions and
carrots until they begin to brown, about 6  minutes. Add the garlic and
saute about 4 minutes longer. Remove with  a slotted spoon, and then
carefully pour off all the fat.  Place the shanks back in the pan.
Cover with the browned vegetables  and the oregano stems and pour in
the wine. Bring to a boil over high  heat and reduce the liquid by
half. Stir in the tomato paste, chicken  stock and bay leaves, cover
and bring to a boil.  Transfer to the oven and bake 1 1/2 hours, or
until tender. A fork  plunged into the thickest part should slide out
easily. Remove from  the oven, lift out the meat and keep warm. Lift
out the vegetables  and discard.  Skim and discard the fat from the
stock in the pan. Bring to a boil  over high heat. Stir in the tomatoes
and oregano leaves and remove  from the heat. To serve, in each soup
bowl place a lamb shank. Top  with the hot broth and sprinkle with the
cheese.  Yield: 6 serving Posted to MC-Recipe Digest V1 #325  Recipe
by: TOO HOT TAMALES SHOW #TH6136  From: Meg Antczak
<meginny@frontiernet.net>  Date: Sun, 1 Dec 1996 22:57:07 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4886
Calories From Fat: 2238
Total Fat: 252.6g
Cholesterol: 250.6mg
Sodium: 14004.3mg
Potassium: 6380.5mg
Carbohydrates: 428.9g
Fiber: 34.8g
Sugar: 86.4g
Protein: 150.2g


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