Bon Appétit MEATS
RECIPE NAME:  BRAISED LAMB SHANKS WITH FENNEL, TOMATOES, TURNIPS AND CARROTS
RECIPE BY: BON APPETIT!
SERVING SIZE: 6
PREPARATION TIME: -
 INGREDIENTS:
- - TOPPING -
1/2 cup fresh parsley chopped
1 tablespoon lemon peel grated
1 tablespoon orange peel grated
1 tablespoon garlic minced
1 teaspoon drained green peppercorns in brine coarsely chopped
- - LAMB -
1  14 1/2 ounce can low salt chicken broth -
1 14 1/2 ounce can beef broth -
1/2 cup plus 1/3 cup dry red wine -
2/3 cup red currant jelly -
2 teaspoons herbes de Provence -
2 teaspoons red wine vinegar -
3 cloves garlic minced
6 - lamb shanks each about 1 pound
3 tablespoons olive oil -
1 pound plum tomatoes each cut into 4 wedges, seeded
2 large turnips, peeled cut into 3/4 inch thick wedges
2 large fennel bulbs each cut into 4 wedges
3 large  carrots peeled, cut diagonally into 3/4 inch thick slices
1 cup leek chopped (white and pale green parts only)
1/4 cup butter -
1/3 cup all purpose flour -
1 tablespoon  tomato paste -
 
DIRECTIONS:
  • The shanks need to marinate overnight, so plan ahead.
  • For topping:  Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate).
  • For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend.
  • Add lamb shanks, turn to coat.
  • Cover and chill overnight, turning occasionally.
  • Preheat oven to 325F.
  • Remove lamb from marinade.
  • Reserve marinade.
  • Pat lamb dry with paper towels.
  • Sprinkle with salt and pepper.
  • Heat oil in heavy large skillet over high heat.
  • Working in batches, add lamb, cook until brown on all sides, about 8 minutes.
  • Transfer to large roasting pan.
  • Add all vegetables to roasting pan.
  • Pour reserved marinade into same skillet.
  • Bring to boil, scraping up any browned bits.
  • Pour over lamb.
  • Cover, bake until lamb and vegetables are very tender, turning occasionally, about 2 hours.
  • Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.
  • Spoon fat off top of cooking liquid.
  • Melt butter in heavy large saucepan over medium high heat.
  • Add flour.
  • Stir until golden, about 5 minutes.
  • Whisk in cooking liquid.
  • Add 1/3 cup wine, 1/3 cup jelly and tomato past.
  • Boil until sauce thickens enough o coat spoon, whisking occasionally, about 10 minutes.
  • Season with salt and pepper.
  • Spoon sauce, then topping over lamb and vegetables.
Notes - Comments: 

BACK TO HOME PAGE