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Lamb Shanks with Sherry and Onions

Source of Recipe


Sunset magazine



List of Ingredients



• 8 lamb shanks (8 pounds total), fat trimmed
  
• 3 cups fat-skimmed beef broth
  
• 2 cups oven-sautéed onions and garlic (recipe follows)
  
• 1 cup dry sherry
  
• 1 jar (12 ounces) roasted red peppers, drained and coarsely chopped
  
• 2 Tbsp sherry vinegar or red wine vinegar
  
• Salt and pepper
  






Instructions



1. Rinse lamb shanks and pat dry.
   In an 11- x 17-inch roasting pan, combine broth, sautéed onions and garlic, and sherry. Arrange lamb in a single layer in mixture. Cover pan tightly with foil. Bake in a 400° oven until meat is very tender when pierced, 2 to 2½ hours.
   
   
2. With tongs, transfer shanks to a platter. Skim and discard fat from pan juices. Stir in red peppers and vinegar. Let lamb and red pepper sauce cool to room temperature about 40 minutes.
   
   
3. Put half of the shanks in each of two foil pans (9- x 13-inch). Spoon sauce evenly over lamb. Seal pans with foil, and freeze.
   
   Makes: 2 main dishes
   (4 servings each)
   
   TO SERVE:
   Thaw one pan overnight in refrigerator. Bake, uncovered, in a 400° oven until lamb is steaming, about 1 hour. Uncover and bake until meat is well browned, about 10 minutes longer. Season to taste with salt and pepper.
   
   ............
   
   
   Oven-Sautéed Onions and Garlic
   
   • 9½ pounds onions, peeled and sliced
   • 1-1/3 cups (8 ounces) peeled garlic cloves, minced
   • ½ cup olive oil
   
   In a large bowl, mix half the onions, half the garlic, and half the oil. Pour into a shallow, rimmed pan. Repeat with remaining onions, garlic and oil, and pour into another pan.
   
   Bake in a 400° oven until onions are limp and well browned, 1 to 1½ hours, switching pan positions and stirring mixture from pan sides into center with a wide spatula every 15 minutes to avoid scorching or burning.
   
   Use as directed in preceding recipe. Or let cool to room temperature and freeze in 1-cup portions in plastic freezer bags (1-pint size).