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Clean recipe · cooking.nytimes.com

Slow-Braised Lamb Shanks

Original recipe: cooking.nytimes.com

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Ingredients

  1. 2 lamb shanks, about 1 pound each
  2. 2 tablespoons olive oil
  3. Salt and black pepper
  4. ½ cup red or white wine or stock
  5. 1 white or yellow onion, sliced (optional)

Instructions

  1. Step 1In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
  2. Step 2Lower the heat, pour off the excess fat, add the wine or stock and onions, if using. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
  3. Step 3Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.