Vera's Braised Lamb Shanks- Tutorial

Status
Not open for further replies.

VeraBlue

Head Mistress
Gold Site Supporter
Discussion on this thread can be seen HERE: http://www.netcookingtalk.com/forums/showthread.php?t=13263



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

January2010065.jpg


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

January2010067.jpg


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
January2010068.jpg


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.
January2010082.jpg
 
Last edited by a moderator:
Status
Not open for further replies.
Top