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Bistro Lamb

2 tablespoons vegetable oil
4 lamb shanks - (10 to 12 oz ea)
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon minced garlic
1 small onion -- finely chopped
1 celery rib -- finely chopped
1 large carrot -- finely chopped
1 cup dry white wine
2 cans ready-to-use chicken broth -- (14 1/2 oz ea)
1 can tomato puree - (10 3/4 oz)
1 sprig fresh rosemary -- chopped
1/2 cup sherry
3 tablespoons cornstarch


Heat the oil in a large, deep skillet over high heat. Season the lamb shanks with the salt and pepper. Add the shanks to the skillet and cook for 6 to 8 minutes, turning to brown on all sides.


Add the garlic, onion, celery, and carrot, and cook for 1 to 2 minutes, or until the garlic begins to turn golden. Add the wine, chicken broth, tomato puree, and rosemary; cover, and bring to a boil. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until tender. Remove the lamb shanks from the skillet and cover to keep warm.


In a small bowl, whisk together the sherry and cornstarch. Add to the skillet and cook until the sauce thickens. Pour the sauce over the lamb shanks and serve.


This recipe yields 4 servings.


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