Travel Reference
In-Depth Information
295
Braised Lamb Shanks
Use a very large skillet or Dutch oven, enough to hold
3-4 gallons of liquid. Heat pan over medium heat and
add olive oil. Then dust the lamb shanks with flour
and cook to sear until brown.
1 cup olive oil
Flour, for dusting
24 pieces lamb shanks
3 ounces spicy sausages, sliced
Remove the lamb shanks and add the sausage pieces
until cooked, then all of the vegetables, garlic, then
tomato paste. Add the shanks back to the pan, along
with the red wine, stock, and herbs. Bring to a boil and
cover. Cook in the oven for about 2 hours until tender.
Season to taste and serve.
4 fennel bulbs
6 carrots peeled and diced
2 stalks celery diced
6 onions diced
3 handfuls garlic cloves cleaned
2 tablespoons tomato paste
2 bottles red wine
(Reduce ingredients 2 to 4 times for the home cook.)
2 gallons chicken stock
2 bay leaves
Thyme
Salt and pepper to taste
