{"id":828,"date":"2011-11-16T23:21:05","date_gmt":"2011-11-16T23:21:05","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=828"},"modified":"2012-03-27T18:59:26","modified_gmt":"2012-03-27T18:59:26","slug":"lamb-shanks-braised-in-red-wine-with-rosemary-a-recipe-to-warm-a-chilly-gray-winter-day","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=828","title":{"rendered":"LAMB SHANKS BRAISED IN RED WINE WITH ROSEMARY … A RECIPE TO WARM A CHILLY, GRAY WINTER DAY"},"content":{"rendered":"

The lawn around the little Anglican Church in Ladner,\u00a0 is strewn confetti- like with white, purple and yellow snow drops and crocuses.\u00a0 Our first spring flowers.\u00a0\u00a0 Our weather though is hardly spring like. \u00a0 Damp and cold\u00a0 it called for a rib-sticking, warm the cockles of your heart food, LAMB SHANKS BRAISED IN RED WINE WITH ROSEMARY<\/p>\n

\"\"<\/a><\/p>\n

This is one of those dishes you should start early in the day.\u00a0 The long slow simmering of the shanks in the robust tomato sauce, has the meat melting off the bone.\u00a0 That’s what you want.<\/p>\n

LAMB SHANKS BRAISED IN RED WINE WITH ROSEMARY<\/p>\n

6 lamb shanks<\/p>\n

salt and freshly ground black pepper to taste<\/p>\n

2 tbsp olive oil<\/p>\n

2 onions, chopped medium size<\/p>\n

1\/2 tsp red pepper flakes<\/p>\n

3 large carrots, cut into l cm (1\/4 ) inch slices<\/p>\n

8 fat cloves garlic, minced<\/p>\n

A half bottle of red wine<\/p>\n

2 (400 g) tins Italian whole peeled plum tomatoes undrained<\/p>\n

2 cups rich beef or chicken stock<\/p>\n

2-3 tbs chopped fresh rosemary<\/p>\n

1 tbsp chopped fresh thyme<\/p>\n

Method:<\/p>\n

\"\"<\/a><\/p>\n

Season shanks well with salt and pepper.\u00a0 Heat oil in heavy saut\u00e9 pan over medium-high heat.\u00a0 Working in batches, brown shanks on all sides, about 15 minutes.\u00a0 Transfer shanks to a\u00a0 pot or casserole large enough to hold the shanks and the sauce.<\/p>\n

\"\"<\/a><\/p>\n

If needed add a little more oil to the pan and add onions and garlic, sprinkle with a little salt and the red pepper flakes,\u00a0 and saut\u00e9 until translucent.<\/p>\n

\"\"<\/a><\/p>\n

Add the carrots and saut\u00e9 for a few minutes.\u00a0 Stir in wine, tomatoes, and chicken or beef stock.\u00a0 Season with rosemary and thyme and bring to the boil . Reduce heat and simmer for a few minutes.<\/p>\n

Pour the tomato mixture over the lamb shanks and if you are cooking this in a pan or stove-top casserole , bring to the boil , then reduce heat to medium-low.\u00a0 Cover, and simmer until meat is tender, at least 3 hours.\u00a0 Occasional spoon sauce over the lamb shanks if they are not submerged.<\/p>\n

If you are finishing this dish in an oven casserole, cover the shanks with the sauce pressing down to submerge.\u00a0 Bake, covered,\u00a0 in a 325\u00b0F over for 3-4\u00a0 hours.<\/p>\n

\"\"<\/a><\/p>\n

Remove shanks and transfer to platter,\u00a0 and place in warm oven.\u00a0 Boil juices in pot until thickened, about 15 minutes.\u00a0 Spoon over shanks.<\/p>\n

If you’ve been cooking the shanks in the oven, remove the cover and continue cooking them until the juices have thickened.<\/p>\n

Garnish with sprigs of fresh rosemary.\u00a0\u00a0 Heavenly!<\/p>\n

\n\n\n\n
LAMB SHANKS BRAISED IN RED WINE WITH ROSEMARY … A RECIPE TO WARM A CHILLY, GRAY WINTER DAY<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Lamb Main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 4 hours<\/span><\/div>\n
Total time: 4 hours 30 mins<\/span><\/div>\n
This is one of those dishes you should start early in the day. The long slow simmering of the shanks in the robust tomato sauce, has the meat melting off the bone.<\/span><\/div>\n
Ingredients<\/div>\n