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From the Locanda Veneta Restaurant in L.A. ½ cup chopped red onion 1 cup diced celery 1 cup diced peeled carrots 3 tbsp chopped thyme 3 tbsp chopped mint 4 large lamb shanks 5 tbsp extra-virgin olive oil 8 cups chicken stock or broth ½ cup dry red wine 4 juniper berries (optional) 1 bay leaf 1 tbsp all purpose flour 1 tbsp butter, room temp   Preheat oven to 500 degrees. Spread onions, celery and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks; sprinkle...

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