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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Braised Lamb Shanks with Roasted Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Braised Lamb Shanks with Roasted Potatoes Empty Braised Lamb Shanks with Roasted Potatoes

    Post by Lobo Sun 17 Jan 2016, 10:50 pm

    Braised Lamb Shanks with Roasted Potatoes Img84l
    Braised Lamb Shanks with Roasted Potatoes
    Braised Lamb Shanks with Roasted Potatoes Translucent
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    Prep Time: 35 minutes
    Cook Time: 150 minutes
    Servings: 6
    These lamb shanks are slow-cooked until the meat is almost falling off the bone. They are delicious paired with roasted baby potatoes, which get a flavor boost from Parmesan-infused olive oil.






    • 143

    Ingredients:


    • 6 lamb shanks, well trimmed
    • Salt and freshly ground pepper, to taste
    • 1/4 cup vegetable oil, plus more as needed
    • 2 yellow onions, diced
    • 2 celery stalks, diced
    • 2 carrots, peeled and diced
    • 4 large garlic cloves, minced
    • 1 cup full-bodied red wine
    • 2 cups diced canned tomatoes, drained
    • 2 1/2 cups beef stock
    • 2 tsp. minced fresh rosemary
    • 1 tsp. minced fresh thyme
    • 2 bay leaves
    • 2 lb. baby new potatoes
    • 3 Tbs. extra-virgin olive oil
    • 1 tsp. salt
    • 1/2 tsp. freshly ground pepper
    • 1 Tbs. red wine vinegar
    • Minced fresh flat-leaf parsley for garnish
    • 3 Tbs. Olivier Parmesan dipping and drizzling oil

    Braised Lamb Shanks with Roasted Potatoes Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

    Directions:

    Preheat an oven to 400ºF.

    Generously season the lamb shanks with salt and pepper. In a large oval Dutch oven over medium-high heat, warm the 1/4 cup vegetable oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.

    Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes, stock, rosemary, thyme, bay leaves and lamb shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.

    Increase the oven temperature to 450°F. Oil a baking sheet or roasting pan. In a large bowl, stir together the potatoes, olive oil, 1 tsp. salt and 1/2 tsp. pepper. Arrange the potatoes on the prepared pan. Roast, stirring and turning the potatoes occasionally, until tender when pierced with a fork, 30 to 35 minutes.

    Meanwhile, remove the bay leaves from the cooking liquid and discard. Skim off the fat. Using an immersion blender, puree until smooth. Stir in the vinegar and season with salt and pepper. Pour some of the sauce over the shanks and garnish with parsley. Transfer the remaining sauce to a sauceboat.

    Transfer the potatoes to a cutting board and cut in half. Place in a large bowl, add the Parmesan oil and stir to coat. Transfer to a serving bowl and garnish with parsley. Serve the lamb shanks and pass the potatoes and the sauce alongside. Serves 6.
    Williams-Sonoma Kitchen.
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