Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups dry white wine
- 2 cups chicken or beef broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Tongs
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season lamb shanks with salt and pepper and brown them in the Dutch oven for about 5 minutes per side.
4. Remove lamb shanks from the Dutch oven and set aside.
5. Add chopped onion and minced garlic to the Dutch oven and sauté until onion is translucent, about 5 minutes.
6. Pour in white wine and broth, and add rosemary sprigs.
7. Return lamb shanks to the Dutch oven and bring liquid to a simmer.
8. Cover the Dutch oven with a lid and transfer to the preheated oven.
9. Braise lamb shanks for about 2 hours or until meat is tender and falls off the bone.
10. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 28g
Carbohydrates: 8g
Protein: 44g
Sodium: 600mg
Substitutions for ingredients:
- Red wine can be used instead of white wine.
- Beef broth can be used instead of chicken broth.
- Thyme or oregano can be used instead of rosemary.
Variations:
- Add chopped carrots and celery to the Dutch oven for a heartier dish.
- Use lamb shoulder instead of lamb shanks.
- Add chopped tomatoes or tomato paste for a richer sauce.
Tips and tricks:
- Brown the lamb shanks well for extra flavor.
- Use a meat thermometer to ensure the lamb is cooked to your liking.
- 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 15-20 minutes or until heated through.
Presentation ideas:
Serve lamb shanks on a bed of mashed potatoes or polenta, and spoon the sauce over the top.
Garnishes:
Garnish with fresh rosemary sprigs or chopped parsley.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, remove the lamb shanks and simmer the sauce on the stovetop until it thickens.
- If the lamb shanks are not tender enough, return them to the oven and continue cooking until they are.
Food safety advice:
- Make sure the lamb shanks reach an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised lamb shanks are a classic dish in Mediterranean cuisine, particularly in Italy and France.
Flavor profiles:
The lamb shanks are savory and tender, with a rich and flavorful sauce that is slightly sweet from the white wine.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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