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Braised Lamb Shanks with Orange and Rosemary

Son güncelleme: 31.03.2010 13:48
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  • ingilizce yemek tarifi - ingilizce yemek tarifleri - portakallı kuzu


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    Ingredients:

    Dry Rub1teaspoon dried oregano
    1teaspoon ground paprika
    1teaspoon kosher or regular salt (optional)
    1/2teaspoon black pepper
    1/2teaspoon ground cumin
    1/8teaspoon ground cloves
    Lamb4lamb shanks (about 1 pound each)
    2tablespoons olive oil
    1large leek, cut into 1/2-inch pieces
    2carrots, cut into 1-inch pieces
    2stalks celery, cut into 1-inch pieces
    1medium fennel bulb, sliced 1/4 inch thick
    3ounces (1/4 cup plus 2 tablespoons) red wine
    4cups low-sodium chicken broth
    2bay leaves
    1small bunch thyme (about 6 stems)
    1stem rosemary
    1orange, cut into 1/4-inch slices
    1/2teaspoon salt (optional)
    1/4teaspoon black pepper (optional)


    Preparation:

    1.In a cup or small bowl, stir together oregano, paprika, salt, pepper, cumin and cloves. Rub all over lamb shanks. Cover with plastic wrap; chill at least 1 hour or overnight.

    2.Preheat oven to 350°F. Heat oil in heavy Dutch oven over medium-high heat. Add leek; cook until translucent. Add carrot, celery and fennel; cook and stir for 5 minutes. Add wine; cook until wine reduces to about 1 tablespoon. Place lamb shanks on top of vegetables. Add broth, bay leaves, thyme, rosemary and orange slices. If broth does not cover lamb shanks, add enough water to just cover them. Bring to a boil; remove from heat. cover tightly and bake for 1-1/2 to 2 hours or until lamb is very tender and meat begins to fall off the bone.

    3.Remove lamb and vegetables from pot and keep warm; discard herbs. Degrease remaining liquid (there should be about 2 cups); simmer over medium heat for 15 to 20 minutes or until liquid reduces by half. Stir in salt and pepper, if desired. Serve with lamb and vegetables.
#31.03.2010 13:48 0 0 0