Provincial Lamb Shanks
Ingredients
| Provincial Lamb Shanks: | ||
| 6 whole lamb shanks | ||
| 3 tbs extra virgin olive oil | ||
| 2 tbs flour | ||
| 4 oz brandy | ||
| 1 cup beef or lamb stock | ||
| kosher salt and fresh cracked black pepper | ||
| Marinade: | ||
| 4 cloves garlic | ||
| 2 carrots | ||
| 1 cup red wine | ||
| 2 sprigs fresh thyme | ||
| 1 tbs fresh parsley | ||
| 2 strips orange peel | ||
| 4 tbs olive oil |
This is a super simple version of Provencal roasted lamb shanks. The meat will be flavorful and will be falling off the bone tender.
- Place the lamb in a shallow dish.
- Mix the marinade ingredients together and pour over the lamb.
- Cover and place the meat in the refrigerator overnight or up to 2 days.
- Remove from the refrigerator and bring to room temperature before cooking.
- Remove lamb from marinade and pat dry.
- Reserve the marinade.
- Heat olive oil in a large saute pan and brown the shanks on all sides.
- Remove the shanks from the pan and place them into a baking dish.
- Using the same saute pan, using medium heat sprinkle in the flour and stir constantly with a wooden spoon.
- Cook for several minutes then add the brandy.
- Bring to a boil and pour over the lamb.
- Add the marinade and stock and enough water to almost cover the shanks.
- Transfer the shanks to a preheated 350 degree oven and cool slowly for 1 and a half to 2 hours, until meat is tender.
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