MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lamb Shanks Bruno
Categories: Lamb/mutton, Wine, Vegetables, Herbs, Citrus
Yield: 2 Servings
2 1/2 lb Lamb shanks; 2 shanks
Olive oil
14 oz Can diced tomatoes
1/4 lb Pound baby carrots
8 cl Garlic; peeled, broken
1 Leek sliced; white/pale
- green only
1 Branch rosemary
1 c Red wine
1 c (or more) chicken or beef
- stock; as needed
2 Bay leaves
2 To 3 strips tangerine peel
1 tb Harissa
In a large casserole or dutch oven heat the olive oil
and brown the lamb shanks on all sides.
Add the carrots, garlic and leek and lightly brown.
Add the wine and deglaze scraping up any browned bits.
Add the remaining ingredients and return the lamb shanks
to the pot.
If necessary add more stock or liquid to come just over
half way up the sides of the lamb.
Bring to a slow simmer. DO NOT ALLOW TO BOIL.
Serve over noodles or rice
RECIPE FROM:
https://food52.com
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