Braised Lamb Shanks with Cranberries and Red Wine
Preparation Time:
0:20 (approx.)Cooking Time:
1:45 (approx.)Number of Servings:
4INGREDIENTS
1
cinnamon stick
1
cup (250 ml)
veal or beef stock
2
stalks celery, finely chopped
1
ds
salt and pepper to taste
1
rosemary sprig
1/4
cup (60 ml)
olive oil
2
medium carrots, finely chopped
1
large onion, finely chopped
4
large lamb shanks, fat trimmed
3
tbsp (50 ml)
Italian parsley, chopped
3
clv
garlic, minced
1/4
cup (60 ml)
flour
1 1/2
cup (380 ml)
dry red wine
1
tsp (10 ml)
dried oregano
1
cup (250 ml)
dried cranberries
2
whole bay leaves
DIRECTIONS
- Preheat oven to 350 F (180 C).
- Heat oil over medium high heat in a large oven proof casserole.
- Dredge the lamb shanks with flour, salt and pepper and sear until brown.
- Remove shanks and set aside.
- Sauté onions, carrots, celery and garlic until soft.
- Stir in red wine and simmer for 10 minutes until wine is reduced to half.
- Add stock, cranberries and herbs.
- Return shanks to casserole and bring to a boil.
- Cover and bake in oven for 1½ hours or until tender, basting occasionally.
- Remove shanks from pan to a heated platter.
- Place casserole pan on stovetop and bring to a boil.
- Reduce until sauce is desired consistency.
