Great food is the way to everyones heart. Food that is cooked in the correct method will not only be delicious but nutritious. Presentation is important and whets the appetite even more.
Friday, April 4, 2008
Lamb Shanks, Mushrooms and Dried Cranberries
INGREDIENTS:• Lamb Shanks:
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 lamb shanks, about 1 pound each, trimmed of fat
• 2 to 3 tablespoons vegetable oil
• 1-1/2 cups dry red wine
• 1-1/2 cups beef broth
• 1-1/2 cups cranberry juice cocktail
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• .
• Sauce for Reheating Lamb:
• 3 tablespoons flour mixed with 5 tablespoons red wine
• 2 tablespoons chopped fresh rosemary
• 1 bag (12 ounces) frozen pearl onions, not defrosted
• 12 to 16 ounces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
• 3/4 cup dried cranberries
• For Serving:
• 1 package (12 ounces) extra-wide egg noodles, cooked according to package
directions.
• Sprigs of fresh rosemary, for garnish (optional)
Method:
Preheat oven to 350 F.
To Prepare Lamb:
In a large plastic bag, mix flour, salt, and pepper.
Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess. n a large, wide, non-aluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine, broth, and cranberry juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary. Return lamb to pan and bring to a boil.
Cover and bake for 1 hour. Rearrange lamb shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. (lamb and sauce may be refrigerated up to 2 days.
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Raymond Martin
Copyright © 2009 - All rights reserved Raymond Martin
1 comment:
likewise for this particular recipe. I adore lamb.
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