Carrot

Braised Lamb Shanks w Red Wine and Prunes

Name: Braised Lamb Shanks w Red Wine and Prunes
Yield: Serves 6
Cuisine: American
Ingredients: 6 Lamb Shanks cut in half; Flour for dusting; 3 tablespoons Olive Oil; 4 Carrots, peeled and sliced; 1 Fennel Bulb, chopped; 6 Garlic cloves, minced; 3 tablespoons Fresh thyme, chopped roughly; 3 tablespoons Fresh Basil, chopped roughly; 2 cups Hearty red wine; 1 cup Lamb stock; 1 pound Fresh tomatoes, chopped or good quality canned tomatoes; 1 cup pitted prunes, chopped

by: aaCooks

September 21, 2015

0 Ratings

Serves 6

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Author Notes

I serve this on my birthday every year to whoever wants to come sit in the back yard, drink wine, and eat lamb. It's special but simple. —aaCooks

Ingredients

6 Lamb Shanks cut in half
Flour for dusting
3 tablespoons Olive Oil
4 Carrots, peeled and sliced
1 Fennel Bulb, chopped
6 Garlic cloves, minced
3 tablespoons Fresh thyme, chopped roughly
3 tablespoons Fresh Basil, chopped roughly
2 cups Hearty red wine
1 cup Lamb stock
1 pound Fresh tomatoes, chopped or good quality canned tomatoes
1 cup pitted prunes, chopped

Directions

Preheat oven to 325.
Season lamb chops with salt and pepper and dust with flour. Heat large oversafe pan with deep sides with olive oil. Brown lamb on both sides and set aside.
In the same pan, saute the onions, scraping the pan and adding a bit more olive oil if sticking too much. When the onions are golden, add the carrots and fennel and saute another 5 min. Add the garlic and saute for 1 min until fragrant. Add remaining ingredients and bring to a simmer.
Return lamb chops to the pan, cover and bake for about 2 hours until lamb is falling off the bone. Taste and adjust seasonings, serve with warm crusty bread.

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