Wine-Braised Lamb Shanks with Herbes de Provence

Wine-Braised Lamb Shanks with Herbes de Provence
Photo by Pornchai Mittongtare

Ingredients

  • 1 ½ tablespoons dried herbes de Provence
  • 5 tablespoons olive oil
  • 1 cup canned crushed tomatoes with added puree
  • 6 large garlic cloves
  • 2 2/3 cups dry red wine
  • 1 ¼ pounds slender carrots
  • ¼ ounce dried porcini mushrooms
  • + 4 more ingredients
    • ½ cup parsley
    • All purpose flour
    • 2 large leeks
    • 6 large lamb shanks (12 to 14 ounces each)

Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. A...

View full recipe at Epicurious

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