Tom Valenti's Lamb Shanks

Tom Valenti's Lamb Shanks
Photo by Steven Mark Needham

Ingredients

  • freshly ground black pepper
  • 1 garlic
  • Coarse salt
  • 2 celery
  • 7 tablespoons olive oil
  • 1/3 cup white-wine vinegar
  • 1 cup white wine
  • + 12 more ingredients
    • 1 onion
    • 1/3 cup tomato paste
    • 1 bay leaf
    • 5 fresh thyme
    • 6 lamb foreshanks
    • 2 cups red wine
    • 1 carrot
    • 8 whole black peppercorns
    • 2 cups chicken broth
    • 2 cups beef broth
    • 1 teaspoon sugar
    • 3 anchovy fillets

1.Preheat oven to 325°F. Season the lamb with salt and pepper. 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes. 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and ga...

View full recipe at Epicurious

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