|
Braised Lamb
Shanks |
INGREDIENTS: |
| |
2
large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper |
DIRECTIONS: |
|
1. |
Preheat the oven to 350 degrees. |
|
2. |
Place the onions in a layer in the bottom of a Dutch oven or medium
roasting pan with a lid. |
|
3. |
Arrange the lamb shanks on top of the onions. Pour the wine,
balsamic vinegar and olive oil over the lamb. |
|
4. |
Place a clove of pressed garlic next to each shank, and a quarter of
a lemon on each side. |
|
5. |
Pour the tomatoes over everything, then season with salt, pepper and
basil. |
|
6. |
Cover and place in the preheated oven. Cook for 3 hours. Use juices
from the pan to make a nice flavorful gravy. Makes 4 servings |
