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    ENT: Braised Lamb Shanks


    Source of Recipe


    "We Called It Macaroni", by Nancy Verde Barr

    * Exported from MasterCook *

    Braised Lamb Shanks (Agnello in Humido)

    Recipe By : Nancy Verde Barr
    Serving Size : 6 Preparation Time :0:00
    Categories : Italian, Lamb, Meats, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 lamb shanks -- (2 1/2 to 3 pounds)
    1/2 cup olive oil (about)
    1 large carrot -- peeled and sliced
    4 garlic cloves -- chopped
    1 red onion -- sliced
    2 tablespoons hot pepper -- chopped
    or
    1 teaspoon dried crushed pepper
    1 can tomatoes (28 oz) -- drained and chopped
    1 small lemon (rind of) -- in strips
    1 cup dry white wine
    salt -- to taste

    Brown the shanks in a heavy saute pan using about 4 tablespoons olive oil. Set aside.

    Put 4 tablespoons olive oil in a large casserole. Add the carrot, garlic, and onion and cook until golden. Add the hot pepper, tomatoes, lemon peel, and white wine. Bring to a boil, reduce the heat, add the shanks, and salt. Cover the pan with foil and with the lid and cook 2-1/2 hours on top of the stove or in a 325 degree F. oven.


    Cuisine:
    "Italian"

    Source:
    "We Called It Macaroni"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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