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[edit] Ingredients
8 |
Lamb shanks - (2 1/2" long ea) well-trimmed |
2 |
tablespoons Bayou Blast see * Note |
2 |
tablespoons Olive oil |
1 |
cup Chopped onions |
1 |
cup Chopped celery |
1 |
cup Chopped carrots |
2 |
cups Dry red wine |
½ |
cup Peeled, seeded, chopped tomatoes fresh or canned |
¼ |
cup Minced garlic |
4 |
Bay leaves |
4 |
teaspoons Chopped fresh thyme |
2 |
teaspoons Salt |
|
Freshly-ground black pepper |
7 |
cups Lamb or beef stock |
|
Chopped parsley for garnish |
[edit] Preparation
Step 1 |
Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. |
Step 2 |
To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley. |
Step 3 |
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[edit] About Navarin Of Lamb
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