Opis
A rich and flavorful dish made with tender braised lamb shanks.
Składniki
Skala
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 325°F (163°C).
- Heat olive oil in a large pot over medium heat.
- Season lamb shanks with salt and pepper.
- Sear the shanks on all sides until browned.
- Remove the shanks and set aside.
- Add onion, carrots, and garlic to the pot. Sauté until softened.
- Pour in red wine and scrape up any browned bits from the bottom.
- Add beef stock, tomato paste, thyme, bay leaf, and the lamb shanks back into the pot.
- Bring to a simmer, cover, and transfer to the oven.
- Braise for 2.5 to 3 hours until the meat is tender.
Uwagi
- Serve with mashed potatoes or polenta.
- Leftovers can be stored in the fridge for up to 3 days.
- Adjust seasoning to taste before serving.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 2.5 to 3 hours
- Kategoria: Main Course
- Sposób: Braising
- Kuchnia: Mediterranean
Zasilanie
- Wielkość porcji: 1 shank
- Kalorie: 450
- Cukier: 2g
- Sód: 600mg
- Kwasy: 25g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 15g
- Tłuszcze trans: 0g
- Węglowodany: 10g
- Włókno: 1g
- Białko: 35g
- Cholesterol: 100mg
Słowa kluczowe: braised lamb shanks