OREGANO-BRAISED LAMB SHANKS
Steps:
- Preheat the oven to 350 degrees.
- Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess.
- Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve. In the same oil, saute the onions and carrots until they begin to brown, about 6 minutes. Add the garlic and saute about 4 minutes longer. Remove with a slotted spoon, and then carefully pour off all the fat.
- Place the shanks back in the pan. Cover with the browned vegetables and the oregano stems and pour in the wine. Bring to a boil over high heat and reduce the liquid by half. Stir in the tomato paste, chicken stock and bay leaves, cover and bring to a boil.
- Transfer to the oven and bake 1 1/2 hours, or until tender. A fork plunged into the thickest part should slide out easily. Remove from the oven, lift out the meat and keep warm. Lift out the vegetables and discard.
- Skim and discard the fat from the stock in the pan. Bring to a boil over high heat. Stir in the tomatoes and oregano leaves and remove from the heat. To serve, in each soup bowl place a lamb shank. Top with the hot broth and sprinkle with the cheese.
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[email protected]This recipe is a keeper! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family. I will definitely be making this again.
Melanie Martin
[email protected]I love this recipe! The lamb shanks are always so tender and juicy, and the sauce is to die for. I always serve it over mashed potatoes and it's always a hit with my family and friends.
TT_BROTHERS 16
[email protected]This recipe was easy to follow and the lamb shanks turned out great. The meat was tender and flavorful, and the sauce was delicious. I served it over rice and it was a hit with my family. I will definitely be making this again.
Kenneth Welch
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb shanks are fall-off-the-bone tender and the sauce is rich and flavorful. I served it over mashed potatoes and it was a hit with my family. I will definitely be making this again for spe
adrianne rodriguez
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of lamb, but I was pleasantly surprised. The lamb shanks were cooked perfectly and the sauce was amazing. I will definitely be making this again.
laxmi pokhrel
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb shanks are always so tender and juicy, and the sauce is to die for. I love serving it over mashed potatoes or rice. It's also a great dish to make ahead of time, which is a
Ma Cho mar
[email protected]This lamb shank recipe is a winner! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I followed the recipe exactly and it turned out perfectly. I served it over mashed potatoes and it was a hit with my family. I will defini