Spring Lamb
Preparation: 15 min. Cooking: 145 min.
Total: 160 min.
- 2 Tbsp olive oil
- 3 lamb shanks, trimmed
- 2 medium onions, sliced
- 4 cloves garlic, peeled
- 1 tsp dried thyme, leaves
- 1 tsp dried rosemary
- 1-1/4 cups dry white wine
- 14 Tbsp cold water
- 8 shallots, or small white boiling onions, peeled
- 1/4 lb baby carrots
- 1/4 lb asparagus, trimmed and cut into 1.5 in. lengths
- 1/4 lb sugar snap peas
- 2 Tbsp all purpose flour
- 1 Tbsp unsalted butter
- 1/4 cup fresh mint, minced
- 1 small tomato, seeded and finely diced
Heat oil in a heavy nonstick skillet or Dutch oven over medium low heat. Arrange lamb in bottom of pan. Cook gently 10-15 minutes, turning occasionally, until lightly browned all over. Stir in next 4 ingredients and 1/2 cup wine. Reduce heat to low, cover and simmer 30 minutes. Add remaining wine and 3/4 cup water and simmer 1 to 1-1/2 hours, turning shanks several times until meat is falling off the bone. Remove from heat. Transfer shanks to a platter and cool. Strain pan juices into a bowl and skim off fat. Remove meat from shanks and tear into bite-sized pieces. Set aside.
Meanwhile, place shallots and carrots in a steamer basket over boiling water. Cover pan and steam 5 minutes. Add asparagus and sugar snap peas and steam 2-3 minutes, until vegetables are almost tender. Drain. Combine flour with 2 Tbsp cold water in a bowl, stirring to form a paste. Return pan juices to pan. Slowly whisk in flour mixture over high heat. Bring to a boil, stirring constantly 1 minute until mixture begins to thicken. Whisk in butter and salt and pepper to taste. Return meat and vegetables to pan. Add mint and tomato and simmer 3-5 minutes, until hot.
|
|
|
Vitamins
| Vitamin, B12
|
2.2 mcg
|
91 %
|
|
|
