Recipe Collection from Household Management

Braised Lamb Shanks With Carrots~ Leeks~ & Co Recipe

Home
Recipe Index
Lamb Recipes

To make the most of this Braised Lamb Shanks With Carrots~ Leeks~ & Co recipe, always use the finest quality ingredients you can buy.

This Braised Lamb Shanks With Carrots~ Leeks~ & Co recipe is located in the Lamb recipes section.

There are over 80,000 recipes in our collection. Please use the menu at the bottom of this column to choose a different recipe section.

Braised Lamb Shanks With Carrots~ Leeks~ & Co Recipe

Braised Lamb Shanks With Carrots~ Leeks~ & Co Ingredients:

***** Not Found *****

Braised Lamb Shanks With Carrots~ Leeks~ & Co Preparation:

4 8 inch leek
: salt and pepper
2 TB oil
3 carrot -- peeled and
: chopped
3 sm garlic clove -- sliced
1 TB fresh ginger -- julienned
2 c dry red wine
1 c chicken stock
1 TB coriander seed
1 TB tomato paste
1 TB marjoram -- minced fresh
1 blood orange unpeeled --
: thinly sliced
2 TB steamed couscous
2 TB parsley -- minced
: fresh marjoram sprigs

To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and
cut the tops off the leeks, leaving an 8" length. Split the leeks in
half through the root end, cutting 6" toward the top. Rinse well to
remove any dirt from between the leaves. Trim the shanks of all
excess fat and season liberally with salt and pepper. In a large
saute pan or skillet over high heat, heat the oil and saute the
shanks until they are evenly browned all over, 15 to 20 minutes. Pour
off any excess fat from the pan.

Add the carrots, leeks, garlic, and ginger to the pan and continue to
cook for 5 minutes. Add the wine, stock, coriander seeds, tomato
paste, marjoram, and orange, and bring the liquid to a boil. Cover
and bake for 2 to 2 1/2 hours, or until the meat is very tender and
falling off the bone. Remove the pan from the oven, arrange the lamb
and veggies on a warm serving platter, and place the pan over medium
heat. Add the couscous to the juices and stir until the couscous
slightly thickens the sauce. Ladle some of the sauce over the meat
and veggies, and garnish the platter with the parsley and marjoram
sprigs.

Recipe By : Hamersley's Bistro/Gordon
Hamersley/tpogue@idsonline.com

From: Phill@mack.Rt66.Com (Patricia Hildate: 16 Oct 1996 22:26:02
~0600

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."

Luigi Barzini, 'O America' (1977)

�That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.�

Madeleine L'Engle (1918--) American author.

If you liked this Braised Lamb Shanks With Carrots~ Leeks~ & Co recipe, you may like to browse the following sites:

Kitchen and Cooking Equipment at Yahoo
Yahoo's collection of sites offering everything you need for the kitchen

Important Note: This Braised Lamb Shanks With Carrots~ Leeks~ & Co recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.