Braised Lamb and Tomatoes
Lamb shanks are wonderful pieces of meat and can be very tender and flavorful. In this recipe, you prepare the lamb shanks by braising them in a zesty tomato sauce.
Servings: 4 lamb shanks
- [1/2] cup all-purpose flour
- 4 lamb shanks
- 2 tsp. salt
- 1[1/2] tsp. ground black pepper
- 5 TB. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 medium celery stalk, finely chopped
- 2 large carrots, finely chopped
- 3 TB. tomato paste
- 1 (16-oz.) can crushed tomatoes with juice
- 5 cups vegetable broth
- 2 TB. fresh rosemary (finely chopped)
- 2 TB. fresh thyme (finely chopped)
- Place all-purpose flour in a shallow dish.
- Season lamb shanks with 1 teaspoon salt and [1/2] teaspoon black pepper, and dredge in flour just to coat.
- In a large, oven-safe pot or a Dutch oven over medium heat, heat 3 tablespoons extra-virgin olive oil. Add lamb shanks, and brown evenly on all sides for about 10 minutes. Remove from the pot.
- Reduce heat to low, and heat remaining 2 tablespoons extra-virgin olive oil in the pot. Add yellow onion, garlic, celery, and carrots, sautÃƒÆ’Ã‚Â© for 15 minutes.
- Add tomato paste, and cook for 3 minutes.
- Add crushed tomatoes with juice, vegetable broth, remaining 1 teaspoon salt, remaining 1 teaspoon black pepper, rosemary, and thyme, and simmer for 5 minutes.
- Preheat the oven to 400Ãƒâ€šÃ‚ÂºF.
- Add lamb shanks to the pot, and pour in more water to cover lamb. Cover the pot, and bake for 2[1/2] hours, turning over shanks every 40 minutes, or until meat is very tender and almost falling off the bone.
- Serve warm with rice.
Serving size: 1 lamb shank Calories: 570 Fat: 31g Saturated fat: 7g Carbohydrates: 44g Sodium: 2,411mg Fiber: 6g Cholesterol: 8mg
Recipe by Dedemed at https://dedemed.com/mediterranean/braised-lamb-and-tomatoes/