BRAISED LAMB SHANKS WITH LEMON
Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, steaks and chops, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
- Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
- Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
- When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.
Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams
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Garsaynee Vah
[email protected]This was my first time making lamb shanks and I'm so glad I tried this recipe. It was easy to follow and the results were amazing.
Marisa A.bentos
[email protected]This recipe is a keeper! The lamb shanks were so tender and flavorful, and the sauce was perfect.
The Muffinteers
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The meat was fall-off-the-bone tender and the sauce was rich and flavorful.
Mobile Tricks
[email protected]I made this recipe for my family and they loved it. The lamb was so tender and the sauce was delicious.
nwajide chibuike
[email protected]This is a great recipe for a special occasion. The lamb shanks are impressive looking and the flavor is out of this world.
Munaver Adreees
[email protected]I've made this recipe a few times and it's always a hit. The lamb shanks are always so tender and the sauce is delicious. I like to serve it with mashed potatoes and roasted vegetables.
Chris Leonard
[email protected]I'm not a big fan of lamb, but I decided to try this recipe and I was pleasantly surprised. The lamb was tender and the lemon added a nice brightness to the dish.
Janger khan Janger
[email protected]This recipe is a keeper! The lamb shanks were so tender and flavorful, and the sauce was perfect. I will definitely be making this again.
NM SAMITH
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The meat was fall-off-the-bone tender and the sauce was rich and flavorful.
Jesse Torres
[email protected]I made this recipe for my family and they loved it. The lamb was so tender and the sauce was delicious. I will definitely be making this again.
Yamshoon Rajpoot
[email protected]This is a great recipe for a special occasion. The lamb shanks are impressive looking and the flavor is out of this world.
Tresor Mana
[email protected]I love this recipe! The lamb shanks are always so tender and juicy. I usually serve it with mashed potatoes and roasted vegetables.
Tyauna Johnson
[email protected]This was my first time making lamb shanks and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. The lamb was so tender and the lemon added a perfect touch of acidity.
Jozef Mitchell
[email protected]I've made this recipe several times and it always turns out great. The lamb shanks are so tender and flavorful, and the sauce is delicious. I like to serve it with roasted vegetables.
Jovan Kalungi
[email protected]This braised lamb shank recipe is a winner! The meat was fall-off-the-bone tender and the lemon added a delightful brightness to the dish. I served it over mashed potatoes and it was a hit with my family.