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Old 01-17-2010, 09:40 AM
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Default Vera's Braised Lamb Shanks

Use 1 shank per person. Have the butcher split the flesh at the joint. The bone will be exposed after roasting.



Season the shanks with salt and pepper, then dredge in flour. Saute in oil on both sides till browned in an oven safe pan.



Remove to a holding plate. Drain out all oil save for 2T. Saute 1/4 c onion slices, 2 garlic cloves, 1/2 c carrots and 1 cup seedless grapes. After 5 minutes add 3/4 c port and 1/2 c crushed tomato


Bring to a boil. Return shanks to the pan. Cover and move to 350 degree oven for 2 hours.

Remove shanks to holding plate. Put contents of pan into a food processor or a deep bowl (for immersion blending).

Spoon sauce onto plate. Place shank on top of sauce.
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Old 01-17-2010, 11:12 AM
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Default Re: Vera's Braised Lamb Shanks

Mmmmm looks good
So why is it you want the butcher to slice it at the bone? Is it just for presentation purposes?
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Old 01-17-2010, 12:09 PM
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Default Re: Vera's Braised Lamb Shanks

Vera, I'm definitely going to make this! I LOVE lamb shanks and haven't tried this technique before (I usually crockpot them).

BTW, I copied your post into the Tutorials forum. Hope that's okay.

This looks fantastic!

Lee
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Old 01-17-2010, 01:00 PM
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Default Re: Vera's Braised Lamb Shanks

Quote:
Originally Posted by Deelady View Post
Mmmmm looks good
So why is it you want the butcher to slice it at the bone? Is it just for presentation purposes?
It makes for a more even cook, and I love the look of the bones!
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Old 01-17-2010, 01:01 PM
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Default Re: Vera's Braised Lamb Shanks

Quote:
Originally Posted by QSis View Post
Vera, I'm definitely going to make this! I LOVE lamb shanks and haven't tried this technique before (I usually crockpot them).

BTW, I copied your post into the Tutorials forum. Hope that's okay.

This looks fantastic!

Lee

Crockpots are great, but you don't really get the opportunity to brown first. Copying this to tutorials is fine, thanks!
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