Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season lamb shanks with salt and pepper.
3. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
4. Brown lamb shanks on all sides, about 8-10 minutes. Remove from pot and set aside.
5. Add onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
6. Add red wine, beef broth, tomato paste, bay leaves, and thyme to the pot and stir to combine.
7. Return lamb shanks to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the oven.
9. Braise in the oven for 2-3 hours, or until the lamb is tender and falls off the bone.
10. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 12g
Protein: 50g
Sodium: 800mg
Sugar: 5g
Fiber: 2g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or short ribs.
- Red wine can be substituted with beef broth or chicken broth.
- Carrots and celery can be substituted with other root vegetables, such as parsnips or turnips.
Variations:
- Add chopped tomatoes or sun-dried tomatoes for extra flavor.
- Use different herbs, such as rosemary or oregano, to change the flavor profile.
- Add chopped mushrooms for a heartier dish.
Tips and tricks:
- Brown the lamb shanks well to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the lamb rest before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb shanks on a bed of mashed potatoes or polenta.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the lamb is tough, it may need to be cooked longer.
- If the sauce is too thin, simmer on the stove until it thickens.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised lamb shanks with red wine is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
This dish has a rich, savory flavor with notes of red wine and herbs.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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