| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Mario Batali |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 large meaty lamb shanks, rinsed and patted dry Salt and freshly ground black pepper 6 tbs. extra-virgin olive oil 2 red onions, cut into 1/4-inch dice 12 cloves garlic 1 navel orange, cut into 8 wedges 2 tbs. chopped fresh rosemary 1/2 cup Gaeta olives 1 cup dry white wine 1 cup basic tomato sauce (see elsewhere) 1 cup chicken stock Zest of one navel orange |
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Instructions:
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1. Preheat oven to 375°F 2. Season the shanks liberally with salt and pepper. In a large Dutch oven, heat the olive oil over high heat until smoking. Reduce the heat and sear the shanks, turning occasionally, until dark golden brown, 15 to 18 minutes. Transfer to a plate and set aside 3. Add the onions, garlic, and orange wedges to the pot and cook until the garlic is softened, about 8 to 10 minutes Add the rosemary, olives, wine, tomato sauce, and stock and bring to a boil. 4. Replace the lamb shanks in the pot and return to a boil. Cover tightly, place in the oven, and cook for 1 to 1-1/2 hours, until the meat is fork-tender. 5. Allow the shanks to rest for 10 minutes in the sauce, then transfer to warmed plates, sprinkle with zest and serve. |
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2015-02-02