Ingredientes para Andrew's Tender Lamb Shanks
- 4 lamb shanks
- 1 onion, chopped
- 1 tablespoon olive oil
- salt and freshly ground black pepper, to taste
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 3-4 whole cloves
- 1 cup dry white wine
- 4 cups chicken stock
- 1 tablespoon flour
- cold water, as needed for slurry
- 2 carrots, chopped
- 1 (14.5 ounce) can diced tomatoes
- 2 pounds potatoes
- 1 tablespoon butter
- 1/4 cup milk
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Cómo preparar Andrew's Tender Lamb Shanks
- Preheat oven to 325°F (160°C).
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large oven-safe Dutch oven or pan over medium-high heat. Brown lamb shanks on all sides, about 3-4 minutes per side. Remove from pan and set aside.
- Add onion and celery to the pan and cook until softened, about 5 minutes. Add garlic, bay leaves, and cloves; cook for another minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by half, about 5-7 minutes.
- Return the lamb shanks to the pan. Pour in the lamb stock, ensuring the shanks are mostly submerged.
- Season with additional salt and pepper to taste.
- Cover the Dutch oven and transfer to the preheated oven. Cook for 2.5-3 hours, or until the lamb is incredibly tender and easily falls off the bone.
- Remove from oven and carefully transfer the lamb shanks to a serving plate. Cover to keep warm.
- Strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard solids.
- Bring the strained liquid to a simmer. In a small bowl, whisk together flour and cold water until smooth. Gradually whisk the slurry into the simmering liquid, whisking constantly until the gravy thickens to your desired consistency.
- Serve the lamb shanks over a bed of mashed potatoes, generously drizzled with the rich gravy.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
47g
Fat
81g
Carbs
12g
