jean’s kitchen – Lamb Shank
This recipe calls for 6 lamb shanks. Add salt and pepper to taste.
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots cut into 1/4 inch
rounds
• 1 liter red wine (that’s like a bottle
and a glass)
• A large tin of crushed tomatoes
with juice
• 1 pint of chicken broth
• Bouquet Garni
Season the shanks with salt and pepper. Heat the oil in heavy-assed large saucepan over medium-high heat. Working in batches, brown the shanks until brown on all sides, about 8 minutes. Then set shanks aside to a plate. Add onions, carrots and garlic to the pot and sauté until golden brown, about 10 minutes. Stir in the wine, bouquet garni, tomatoes and chicken broth. Return shanks to pot, pressing down to
submerge. Bring to a boil and then reduce heat to medium-low. Cover and simmer until meat is tender, about 3 hours.
Serve with the veggies of your choice.
You are the chef !
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641
