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Jim Coleman Recipes

Braised Lamb Shank Pot Au Feu

The Ingredients you will need are:

1 tablespoon of olive oil
4 lamb shanks, about 6 ounce each, trimmed of all fat
1/2 cup of red wine
5 cups of low-sodium chicken stock
1 bay leaf
2 tablespoons roughly chopped fresh rosemary
1 tablespoon of chopped garlic
3 carrots, sliced on the diagonal 1/4 of an inch thick
1 white onion, cut into quarters
1 1/2 cup of diced butternut squash
4 ounces of button mushrooms

Preheat oven to 325 degrees.

Heat the olive oil in a large ovenproof saute pan with a lid. When the pan is hot, sear the lamb shanks on all sides over high heat for 5 to 6 minutes, or until golden brown. Deglaze the pan with wine. Add the stock, bay leaf, and rosemary and bring to a boil. Cover and cook in the oven for 1 hour.

Remove the pan from the oven and add the garlic, carrots, onion, squash and mushrooms. Cover and continue cooking in the oven for 30 minutes, until the lamb is completely tender.

Ladle the vegetables and the broth into a large serving bowl. Arrange the lamb shanks in the center of the bowl, and garnish with sprig of rosemary.

This recipe will serve 4 people.

©2005 WHYY