Lamb Shank Braised in White Wine with Rosemary
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
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
Methods/steps
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
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
Add shanks to hot pan, and brown all sides; this should take about 12 minutes
Transfer to a plate
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
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