Braised Lamb Shanks with Port Wine Sauce
Courtesy of American Lamb Board 4 Servings • 20 Min. Prep Time • 2 1/2 Hr. Cook Time • Rice or pasta.Ingredients |
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4 American Lamb shanks |
4 cloves garlic, divided |
1 Tbsp. lemon pepper, divided |
1 tsp. salt |
2 Tbsp. olive oil |
1 medium onion, sliced in rings |
1 medium green peppers,thinly sliced |
28 oz. can whole tomatoes and juice, broken up |
1/2 c. dry red wine or chicken broth |
1 Tbsp. Worcestershire sauce |
2 bay leaf |
1 tsp. sugar |
1 tsp. dried leaf oregano, crushed |
1/2 tsp. ground coriander |
1/2 tsp. ground allspice |
1/2 tsp. paprika |
Directions:
1. In 13 x 9-inch baking dish with meat rack, arrange shanks. Make slits in shank meat. Thinly slice 2 garlic cloves and insert into slits. Season all sides of shanks with 2 tsp. lemon pepper and salt. Roast in 325ºF oven for 1 hr.
2. In 2-quart saucepan with cover, heat oil. Sauté onion, bell pepper and 2 finely chopped garlic cloves for 3 to 4 min., stirring occasionally. Add tomatoes, wine or broth, Worcestershire sauce, bay leaves, sugar, oregano, 1 tsp. lemon pepper, coriander, allspice and paprika. Cover and simmer for 10 min.; set aside.
3. Remove cooked lamb shanks and rack from pan. Wipe out pan and return shanks to pan. Pour on sauce, cover and cook 1-1/2 to 2 additional hrs. or until meat is tender. Remove bay leaves. Serve with rice or pasta.
* Nutritional information does not include suggested side dishes
* Recipe provided by the American Lamb Board