Recipe - Braised Lamb Shanks

FOR THE LAMB SHANKS
3 tablespoon Olive oil
4 small Meaty lamb shanks; (about 4
One half lbs) trimmed of fat
1 lg Onion; peeled and chopped
4 Peeled carrots; finely minced
3 small Sprigs fresh rosemary
2 Imported bay leaves
4 Cloves garlic; minced
3 cup Bigbodied young red wine
2 md Turnips; (about 1 pound),
peeled and cut in 1/2" dice

ROSEMARY GRAMALATA
2 teaspoon Minced fresh rosemary
2 teaspoon Finely grated fresh orange
zest
1 small Garlic clove; minced

Preheat the oven to 350 degrees.

Heat the olive oil in a large, deep dutch oven with a tight fitting lid
over moderate heat until hot but not smoking. Season the lamb shanks with
salt and pepper and cook, in batches if necessary, turning with tongs,
until well browned, about 10 minutes each batch. Remove the lamb shanks
with tongs to a plate and set aside.

Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch
oven and cook, stirring, until the onions are very soft, about 5 minutes.
Add 2 One half cups of the wine and deglaze the pan. Bring the mixture to a
boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.

Return the lamb shanks to the pot and braise the mixture, tightly covered,
in the oven for 90 minutes, turning the shanks once. Stir in the turnips
and the remaining One half cup of the wine, and continue to braise, covered, in
the oven for 30 minutes. Discard the bay leaves. Season to taste with salt
and pepper.

While the lamb shanks are braising, make the gremolata: chop together the
rosemary, orange zest, and garlic.

To serve: Place each lamb shank on a serving plate, top with the
vegetables, sprinkle with gremolata, and serve immediately.

Yield: 4 servings TASTE SHOW #TS4892

Recipe by: David Rosengarten

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997