Dutch Oven Cookbook. Easy Recipes about the art of Slow Cooking by Smith Philip

Author:Smith, Philip [Smith, Philip]
Language: eng
Format: epub
Published: 2014-08-02T21:00:00+00:00

Hard Cider-Braised Lamb Shanks

Ingredients

3 lb. lamb shanks, trimmed

3 x 12 oz. bottles hard apple cider

12 whole shallots, peeled, root end trimmed and left intact

4 cloves garlic, peeled

3 firm tart apples (Granny Smith, Idared, Cortland), peeled and cut into 8 wedges

½ cup all-purpose flour

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 sprig fresh rosemary, plus ½ teaspoon chopped, divided

2 tablespoons extra-virgin olive oil

Directions

Season the lamb shanks with the salt and ½ teaspoon pepper. Dredge the lamb shanks with the flour in a shallow dish, tapping off any excess.

Use a large Dutch oven to heat the oil over medium heat. Add in the lamb shanks and cook for 10 minutes, ensuring that all sides are browned. Transfer to a plate and keep aside.

Add the shallots and garlic to the juices in the pan, reduce the heat, cover and allow to simmer. Check every 45 minutes to ensure that the shanks are submerged in the liquid. Cook for about 1½ - 2 hours or until the meat is tender.

Place the lamb shanks on a serving platter and cover with aluminum foil to keep warm. Allow the sauce to come to a boil on medium-high for 5 minutes, add in the apples and remaining rosemary. Cook for about 10-15 minutes, stirring occasionally.

Return the shanks to the pan and coat with the sauce. Cook until the shanks are heated through. Remove the rosemary sprig.

Serve the shanks with boiled rice and the sauce.

Serves 4

Hard Cider-Braised Lamb Shanks

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