Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange

Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange
Photo by Scott Phillips

Ingredients

  • 4 lamb shanks (about 1 lb. each), trimmed
  • Crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 4 (2-½- to 3-inch) strips orange zest (use a vegetable peeler)
  • 1-½ Tbs. unsalted butter, cut into 4 slices
  • 4 (2-½-inch) sprigs fresh rosemary
  • 4 medium leeks (white and light-green parts only), halved lengthwise, washed, and cut into 1-½-inch lengths
  • + 3 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • 4 medium carrots, halved lengthwise and cut into 1-½-inch lengths
    • ½ cup dry vermouth or dry white wine

Position an oven rack in the lower third of the oven and heat the oven to 300°F. Arrange four 16x16-inch squares of heavy-duty aluminum foil on a work surface. Put one-quarter of the leeks, one-quarter of the carrots, 1 rosemary sprig, and 1 strip of orange zest on each square. Season each with ...

View full recipe at Fine Cooking

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