Ingredients
- Lamb Shanks
- herb de provance
- a good stock perfeably veal stock but poultry will do
- a nice red wine not to expensive but drinkable
- Salt and pepper to taste
- oilive oil or clairified butter as needed
- aromatic vegetables as needed
- one tomato per shank rough cut
Directions
Heat a heavy pan that will hold the amount of lamb shanks that you want to braise in a single layer. Heat the pan very hot. While the pan is heating season the shanks well with the herb and the s&p. pour in the aoi as needed anthen brown the hell out of the shanks. Keep them moving so they don't burn. When they are good and brown add the vegetables cook them a little and them deglaze the pan with the wine. Make sure you get all the brown bits dessolved and then add the veal stock to half way up the shanks. cover the pan place it in the oven at about 400 qand turn the shanks every 15 minutes. Keep adding more veal stock to keep the volume of liquid around the shanks. Braise the shanks like this for about 3 or 4 hours. They are done when they are falling apart tender. Remove the shanks from the pan and purree everything that is left in the pan, strain,add a little stock and scim off the fat and use as the sauce.
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Submitted 6/13/05.
Source: As I was taught by others before me
Submitted By: Timothy Banning
dlachez@earthlink.net
Braised Lamb Shanks