Braised Lamb Shanks with Merlot Wine Sauce

Braised Lamb Shanks with Merlot Wine Sauce Ingredients

4 ea Lamb Foreshanks	3 ea sprigs Fresh Rosemary
1/2 cup Olive Oil	1 cup Carrots Chopped
to taste Salt & Pepper	1 cup Celery Chopped
1 cup All-Purpose Flour	1 1/2 cup Onions Chopped
1/2 bottle Merlot	1 quart Chicken Stock
8 ea cloves Garlic	1 quart Beef Stock
3 tablespoon Tomato Paste

Instructions for Braised Lamb Shanks with Merlot Wine Sauce

1. Preheat oven to 325 degrees.

2. In a Dutch oven, heat the olive oil.

3. Season lamb and flour with salt and pepper; dredge lamb in flour and place lamb in Dutch oven. Add tomato paste and brown shanks well on all sides.

4. Add wine, vegetables and both kinds of stock to the pan; cover and bring to a boil.

5. Place in oven on center rack and braise for 1-1/2 hours.

6. Remove lamb from pan and keep warm.

7. Strain the sauce through a strainer. Degrease sauce and add seasoning. Reduce if necessary.

8. Place lamb on platter and serve with fresh rosemary.


Main Ingredient: LambCuisine: Uncategorized

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