Bistro Lamb - WSFA.com Montgomery Alabama news.

May 10, 2001

Bistro Lamb

3 to 4 servings

  • 2 tablespoons vegetable oil
  • 4 lamb shanks (10 to 12 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 cup dry white wine
  • 2 cans (14 1/2 ounces each) ready-to-use
  • 1 can (10 3/4 ounces) tomato puree
  • 1 sprig fresh rosemary, chopped
  • 1/2 cup sherry
  • 3 tablespoons cornstarch
  1. Heat the oil in a large, deep skillet over high heat. Season the lamb shanks with the salt and pepper. Add the shanks to the skillet and cook for 6 to 8 minutes, turning to brown on all sides.
  2. Add the garlic, onion, celery, and carrot, and cook for 1 to 2 minutes, or until the garlic begins to turn golden. Add the wine, chicken broth, tomato puree, and rosemary; cover, and bring to a boil. Reduce the heat to low and simmer for 1 1/2 hour to 2 hours, or until tender. Remove the lamb shanks from the skillet and cover to keep warm.
  3. In a small bowl, whisk together the sherry and cornstarch. Add to the skillet and cook until the sauce thickens. Pour the sauce over the lamb shanks and serve.

Option: To make this a really hearty dish, after the sauce thickens, mix in 2 cans drained cannellini beans and/or canned whole potatoes and cook for 12 to 15 minutes, or until heated through.

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