Ingredients 1 cup extra-virgin olive oil 1 large onion slice, chopped 1 tablespoon garlic, minced 6 12-16 ounce lamb shanks 1 cup red wine 1 tablespoon salt 1 tablespoon black pepper, ground 1 teaspoon sugar 6 cloves, whole 2 bay leaves 1 or 2 cinnamon sticks 2 fresh tomatoes, peeled and crushed 1 cup tomato puree 1 tablespoon tomato paste
Instructions Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours
Description This was my first time making lamb shanks, but it will not be the last. Tender, juicy and the sauce is unbelievable. Save any leftover to use elsewhere.
Notes I served this baked rice(recipe in this collection). The outstanding sauce over the rice is something special. I only had two lamb shanks but used the full amounts for the sauce and have all sorts of ideas for the leftover sauce.
Source Greek Corner for the Food Network
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