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Braised lamb shanks
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| * Exported from MasterCook * Braised Lamb Shanks in Burgundy Sauce Recipe By :Vicki Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lamb shanks | |
| 4 | shallots, chopped |
| 4 | garlic cloves, minced |
| 1 can | tomatoes |
| 1 cup | Burgundy |
| 1 can | chicken broth |
| 2 | bay leaves, whole |
| 8 | peppercorns |
| 1 | rosemary sprig |
| 1 sprig | thyme |
| olive oil | |
Heat olive oil in 12" braising pan; heat on top of stove until hot.
Pepper and salt 6 lamb shanks; place in pan and brown on all sides
Add the shallots and garlic. Cook for 5 minutes.
Add the can of tomatoes, 2 cups water, 1 cup Burgundy and can of broth. Bring to a boil.
Add the spices.Cover and place in 350 degree oven for 3 hours or until tender.
Remove shanks from the pan and skim the grease off the sauce. Thicken with cornstarch.
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Per Serving (excluding unknown items): 51 Calories; trace Fat (14.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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