How to Make Braised Lamb Shanks and Greens

If you love lamb, try this super easy, no-fail braised meat entree.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 lamb shanks
• 1 large onion, sliced
• 4 leeks, washed and sliced
• 2 cups cut and peeled baby carrots
• 1/2 cup dry sherry
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 cups lamb stock, or vegetable stock
• 2 cups frozen peas
• 4 tablespoons extra virgin olive oil

1. Wash lamb and dry with paper towels. Trim off excess fat.
   
   Preheat oven to 325 degrees F.

2. Heat 2 tablespoons olive oil in a large frying pan, add the lamb shanks and sherry. Cook over a high heat each piece for about 8 minutes (4 minutes on each side), or until meat is browned on all sides. Remove the shanks from the pan and place in a oven-proof casserole dish.

3. Pour the leftover oil and sherry in the pan to the casserole dish. Add in the broth (or vegetable stock). Cover and braise for 2-1/2 hours until the lamb is tender.
   
   Clean your cooking pan.

4. In the last 15 minutes of lamb braising:
   
   With your cooking pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Once the oil is hot, stir in the carrots, peas and onions. Cook for 5-6 minutes or until onions are translucent and browned.
   
   Turn off heat. Add the leeks. Cover and let cook with the leftover heat for 2 minutes.

5. Remove lamb from the oven. Arrange shanks and vegetables on serving plates. Drizzle juice/broth (if desired) from the casserole dish on top of every thing on the plates. Serve hot.
   
   Makes 4 servings.

[MotherDove]

on 3/9/2009 Oh, man! This sounds so delicious - and just in time for Easter. Thanks for this one!