Lamb- Calypso Restaurant's Lamb Shanks
Source of Recipe
South Florida Sun-Sentinel February 7, 2002
Recipe Introduction
Recipe adapted from one from Calypso Restaurant and Raw Bar, 460 S. Cypress Creek Road, Pompano Beach, 954-942-1633.
List of Ingredients
4 (1 1/4-pound) lamb shanks
1/4 cup vegetable oil
9 garlic cloves
1 yellow onion, diced
2 tablespoons beef base
3 bay leaves
3/4 cup red wine
1/4 cup brown sugar
5 tablespoons tomato paste
3 tablespoons Gravy Master
1 tablespoon hot sauce
Water to cover meat plus 2 tablespoons cold water
2 tablespoons cornstarch
Recipe
Wash shanks and pat dry with paper towels. In a large, nonreactive, oven-proof casserole or Dutch oven, heat oil over medium-high heat. Add lamb shanks and brown on all sides. Add garlic and onions and cook 5 minutes over medium heat until softened. Add beef base, bay leaves, red wine, brown sugar tomato paste, Gravy Master, hot sauce and enough water to just about cover shanks.
Bring to a boil over high heat. Cover, reduce heat and simmer 13/4 hours or until meat is tender. Remove shanks from pan and strain liquid; discard solids. Return liquid to pan and skim off any fat. Return shanks to pan.
Combine 2 tablespoons cold water with cornstarch to form a paste. Add to pot, stirring. Bring to a boil and cook until thickened. Serve sauce with shanks. Makes 4 servings.
Per serving: 415 calories, 34 percent calories from fat, 43 grams protein, 24 grams carbohydrates, 1 gram total fiber, 16 grams total fat, 135 milligrams cholesterol, 1421 milligrams sodium.
We used beef-flavored Better Than Bouillon found in the soup aisle of supermarkets.
We found this in the aisle with steak sauce, Worcestershire and other condiments.
Chef Jim Settles of Calypso Restaurant suggests Matouk's brand.
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