
Braised Lamb Shanks with Garlic

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It wasn't to long ago that such cuts as lamb shanks - the shin, including the meat and bone - were relegated to antiquated cookbooks on the traditional cuisines of old Europe. Now, lamb shanks find their place in the chicest restaurants. When braised with plenty of wine and then glazed with their gelatinous braising liquid, they are one of the best braised dishes. Like stews, they can be garnished with mushrooms or assorted vegetables, but one particularly popular method calls for a large amount of garlic. Makes 6 main-course servings.
ingredients
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serves: 6
6 lamb shanks (about 14 ounces each)
Salt
Pepper
6 tablespoons olive oil
1 large carrot (peeled and sliced)
1 large onion (sliced)
2 cups full-bodied red wine
2 cups broth
Bouquet garni
2 heads garlic (cloves separated and peeled)
Servings Per Recipe: 6
Amount per Serving
Calories: 1029
- Total Fat: 66.7 g
- Saturated Fat: 25 g
- Trans Fat: 0 g
- Cholesterol: 285.8 mg
- Sodium: 405 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.8 g
- Sugars: 2.1 g
- Protein: 76 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012