Saturday, February 21, 2009

Lamb Shanks Marengo

This is a great winter recipe. I love a recipe that you can throw in the oven and forget about, and produce something so unctuously delicious. Serve this with mash potatoes or risotto.

400

Serves 4

4 lamb shanks
1 tbl olive oil
1 tbl butter
2 cups onion, chopped
1 cup white dry white wine
2 cup veal stock or chicken stock
2 tbl tomato paste
2 bay leaves
1/2 tsp thyme
tsp garlic, minced
pinch sugar

Heat oil and butter in dutch oven. Salt & pepper shanks and brown well in oil. Remove. Add onions and saute. Deglaze pan with wine. Add stock and paste. Add bay leaves, thyme, garlic, and sugar. Return shanks to pan, cover, and bake in oven
1 hour and 15 minutes.

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