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Photo by: Joseph De Leo
This is one of those comfort foods that need to be served on a bed of cauliflower puree.
Yield: Serves 4
INGREDIENTS
- 3 tablespoons olive oil
- 4 lamb shanks
- 6 garlic cloves, sliced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 4 leeks, including some of the green, sliced thick
- 1 cup dry red wine
Directions
Preheat the oven to 350°F.
Heat the olive oil in a dutch oven over medium-high heat until hot. Add the lamb shanks and brown thoroughly all over—you may have to do this in batches.
Add the remaining ingredients and stir to combine, then cover the pot and put it in the oven for 2 hours or until the meat is almost falling off the bone.
© 1997 Frances McCullough
NUTRITIONAL INFORMATION
Nutritional information is provided by the author.
Per Serving: Protein: 30g Fat 24.5g Carbohydrate:7g
FROM THE KITCHEN OF...
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