Braised lamb shanks Recipe

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Braised lamb shanks

Artist:	_	Yield:	4
Categories:	Braised, Lamb & Mutton, Meats	Rating:	0
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Ingredients:

2	tbsp	Olive oil
4		Lamb shanks, about 12 oz ea.
1	med	Onion, finely diced
2	med	Carrots, finely diced
2		Celery stalks, thinly sliced
1	tbsp	Finely minced garlic
1 1/2	cup	Dry red wine
1	cup	Water
1		Lemon, cut in half
1/2	tbsp	Salt
1/2	tsp	Freshly ground black pepper

Procedures:

1	Preheat oven to 325°F.
2	Heat the olive oil over medium heat in a heavy roasting pan or dutch oven large enough to hold the shanks in 1 layer on the stove.
3	Add the shanks and cook 10 minutes on each side.
4	Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.
5	Add the garlic, wine, water, lemon, salt and pepper.
6	Cover and place in the oven.
7	Cook 1 ?hours or until tender.
8	Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated.
9	If the pan is dry, add another cup of water.
10	When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables.
11	Skim and discard fat from the surface of the braising liquid.
12	To serve, arrange the shanks on a platter and serve the braising liquid on the side.
13	Michael roberts - prodigy guest chefs cookboo