Lamb Shank Braised in White Wine with Rosemary recipe

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Ingredients

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Nutrition Info

369.2 calories
carbohydrate: 4.6 g
cholesterol: 89.4 mg
fat: 21.5 g
fiber: 0.4 g
protein: 27 g
saturatedFat: 6 g
servingSize: -
sodium: 69.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides, this should take about 12 minutes. Transfer to a plate.

  2. Reduce heat to medium-low, and add garlic to the pan, cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Recipe Yield

4 servings

Recipe Note

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

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