MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Felix's Braised Lamb Shanks
Categories: Lamb/mutton, Vegetables, Herbs, Wine
Yield: 4 Servings
4 Lamb shanks; trimmed
1 tb (ea) salt & coarse black
- pepper
1 tb Chopped fresh thyme leaves
1 tb Chopped fresh rosemary
- leaves
1/4 c Olive oil; for braising
1 White onion; chopped
1 Carrot; chopped
1 Rib celery; chopped
1 md Potato; chopped
3 cl Garlic; chopped
1/2 c Flour
4 c Chicken stock
1 Bottle white wine
1/2 c Port wine
1 tb Balsamic vinegar
Recipe courtesy of Felix, Felix's Restaurant
Set oven @ 400ºF/205ºC.
Season the lamb shanks with salt, pepper thyme and
rosemary. In a heavy metal roasting pan, brown the lamb
shanks over medium heat in olive oil on stovetop. When
shanks are half browned, add the onion, carrot, celery,
potato, and garlic. Caramelize all the vegetables while
stirring often until golden brown. Strain the fat from
the vegetables and shanks. Dust pan with flour and cook
it until everything is well coated in the flour. Add the
chicken stock, white wine, and port wine. Place the pan,
uncovered, in the oven for 2 hours.
When shanks are cooked, remove them from the sauce. They
should be tender, but not falling off bone. Puree the
vegetables and sauce together and strain through a fine
sieve. Taste for seasoning, and add balsamic vinegar..
Serve the lamb shanks with the sauce. Mashed potatoes and
Brussel sprouts make a nice accompaniment to this dish.
RECIPE FROM:
https://www.foodnetwork.com
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