WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE
Steps:
- Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
- Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
- Sprinkle with parsley and serve.
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MS Mehdi Hassan
[email protected]I'll definitely be making this again.
Starboy Kixzy
[email protected]It was worth it in the end.
Nathan Towns
[email protected]This dish was a bit time-consuming.
Lilli Ana Stump
[email protected]I served it over mashed potatoes and it was a perfect meal.
TCF Bando Finessin
[email protected]The sauce was rich and flavorful.
mona masoud
[email protected]The lamb shanks were fall-apart tender.
Cris
[email protected]This recipe was easy to follow and the results were delicious.
Acklas Abdulaziz
[email protected]I made this dish for a dinner party and it was a huge success.
I am The Timer
[email protected]This recipe is a keeper!
billthepowerful andamazing
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly.
Rose Keale
[email protected]This dish was a bit time-consuming, but it was worth it. The lamb shanks were incredibly tender and the sauce was amazing.
Zikhona Ngidi
[email protected]The lamb shanks were fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect meal.
Alamin Khandokar
[email protected]This recipe was easy to follow and the results were delicious. The lamb shanks were tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Penny THE QUEEN
[email protected]I made this dish for a dinner party and it was a huge success. The lamb shanks were incredibly tender and the sauce was rich and flavorful. Everyone loved it!
Zahid Pathan
[email protected]This recipe is a keeper! The lamb shanks were fall-apart tender and the sauce was amazing. I served it over mashed potatoes and it was a perfect meal.
Angel Kristine
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The meat was tender and juicy, and the sauce was rich and flavorful. I served it with roasted vegetables and it was a delicious meal.
Mariyah Tomas
[email protected]This dish was a bit more time-consuming than I expected, but it was worth it. The lamb shanks were fall-apart tender and the sauce was incredibly flavorful. I'll definitely be making this again.
Francois Cloete
[email protected]I've made this recipe several times now and it's always a hit. 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.
Rynardt Raubnheimer
[email protected]This lamb shank dish was an absolute delight! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. The herbs de Provence added a wonderful aromatic touch. I served it with mashed potatoes and roasted vegetables, and it was a pe