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Braised Lamb Shanks with Savory Vegetabl




Source of Recipe


lhj.com






Recipe Introduction


Lamb shanks rolled in spices and slow-cooked in a Dutch oven with tomatoes and wine become a tender, flavorful main dish.






List of Ingredients



• 1 teaspoon dried rosemary, chopped
  
• 1 teaspoon crushed coriander seeds
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon red pepper flakes
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon freshly ground pepper
  
• 4 lamb shanks (about 5 lbs.), trimmed of all fat
  
• 2 tablespoons flour
  
• 2 tablespoons olive oil
  
• 3 cups chopped celery
  
• 2 cups chopped onions
  
• 1-1/4 cups chopped carrots
  
• 2 garlic cloves, pressed
  
• 1 tablespoon balsamic vinegar
  
• 1 can (32 oz.) plum tomatoes, drained
  
• 3/4 cup white wine
  
• 1/2 cup chopped fresh basil
  






Instructions



1. In a large bowl, combine rosemary, coriander, oregano, red pepper flakes, 1/2 teaspoon salt and pepper. Roll each lamb shank in spice mixture so it is well coated. Sprinkle lamb shanks with flour, then shake gently to remove excess.
   
2. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add lamb shanks and brown on all sides, about 10 minutes. Remove lamb.
   
3. Add remaining oil, celery, onions, carrots, and garlic and cook, stirring frequently, until onions are translucent, 5 to 7 minutes. Stir in vinegar and cook 1 minute more. Add tomatoes, wine, and lamb and bring to a boil. Reduce heat and cook, covered, about 1-1/2 hours, stirring occasionally.
   
4. Remove cover and continue cooking until lamb is very tender, 30 minutes to 1 hour more. Stir in remaining salt and all but 2 tablespoons of the basil.
   
5. When ready to serve, transfer lamb shanks to a platter and pour 2 cups of vegetable gravy over top. Sprinkle with remaining basil. Serve additional vegetable gravy on the side.
   






Final Comments


Makes 4 servings