Lamb- King's Head Lamb Shanks
Source of Recipe
Sun-Sentinel Feb. 07, 2002
Recipe Introduction
Recipe adapted from one from King's Head Pub and Gourmet Restaurant, 500 E. Dania Beach Blvd., Dania, 954-922-5722
List of Ingredients
4 (12- to 16-ounce) lamb shanks
11/2 tablespoons kosher salt
1 tablespoon dried thyme leaves
1/2 tablespoon ground cumin
1/2 tablespoon fresh-ground black pepper
2 tablespoons vegetable oil
3/4 cup chopped onions
3/4 cup diced celery
3/4 cup diced carrots
1 cup burgundy wine
3 bay leaves
10 sprigs fresh thyme
2 sprigs fresh rosemary
1 tablespoon whole black peppercorns
3 cups demi-glace
1 (14-ounce) can lower sodium 99 percent fat-free beef broth
2 cups water
Recipe
Rinse shanks in cold water and pat dry with paper towels. Mix salt, dried thyme, cumin and ground pepper. Sprinkle generously over all sides of shanks. Heat oil in a large, nonreactive, oven-proof casserole or Dutch oven over medium-high heat. Add the shanks and cook until browned on all sides. Remove shanks to a plate. Quickly add onions, celery and carrots; cook 4 to 5 minutes until they begin to brown. Add burgundy and use a wooden spoon to gently scrape any browned bits from the bottom of the pan. Remove from heat.
Make a bouquet garni by wrapping the bay leaves, fresh thyme, fresh rosemary and whole peppercorns in a double thickness square of cheesecloth and secure with kitchen twine. Place the bouqet in the pan with the vegetables. Return shanks to pan. Combine demi-glace and water. Add to pan with beef broth and water. Liquid should just about cover shanks. If it doesn't, add more water. Cover pan tightly. Place in a 400-degree oven 2 to 2 1/2 hours. Uncover the dish and remove shanks to a heated platter. Serve with sauce poured over all. Makes 6 servings.
Per serving: 327 calories, 35 percent calories from fat, 37 grams protein, 15 grams carbohydrates, 2 grams total fiber, 13 grams total fat, 102 milligrams cholesterol, 929 milligrams sodium.
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