Ingredients
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1 pound white pearl or boiling Onion
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4 Lamb
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Salt
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freshly ground Black Pepper
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1 cup Beef Broth
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½ cup White Wine
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1 can (28 ounces) diced Tomato
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1 tablespoon chopped fresh Rosemary
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1 tablespoon chopped fresh Thyme
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4 Garlic
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2 Bay leaves
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2 pounds new Potatoes
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2 Carrots
Directions
These lamb shanks are cooked in the style of osso buco, and the flavor is rich and hearty. If you are so inclined, polenta makes a terrific accompaniment, but a loaf of bread is all that is really needed.
Steps
|
1
Done
|
Cover the onions with boiling water and set aside to cool. This will make the onions easy to peel. |
|
2
Done
|
Preheat the oven to 275˚F. Set out a large roasting pan. |
|
3
Done
|
Preheat a dry skillet over high heat. Place the lamb shanks in the skillet, sprinkle with salt and pepper and brown on all sides, about 5 minutes per side. Transfer the lamb to the roasting pan. |
|
4
Done
|
Pour the broth and wine into the skillet and bring to a boil, stirring to scrape up any browned bits. Pour the liquid into the roasting pan. Add the tomatoes, rosemary, thyme, garlic, and bay leaves. |
|
5
Done
|
Peel the onions. Add to the roasting pan, along with the potatoes and carrots. Mix gently. Season to taste with salt and pepper. Tightly cover the pan with aluminum foil. |
|
6
Done
|
Bake for about 2 hours, until the meat is almost falling off the bone. Remove the bay leaves and serve. |
