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Braised Lamb Shanks
Ingredients
- 1 lb. diced bacon
- 6 lamb shanks (1 lb. each)
- 2 Tbsp. canola oil
- 2 lb. peeled seeded diced butternut squash
- 2 lb. peeled seeded dice acorn squash
- 1 lb. diced salami
- 2 cups chopped onions
- 1 cup chopped carrots
- 2 cups dry red wine
- 4 cups chicken stock
- 2 sprigs fresh thyme
Directions
- 1. Preheat convection oven to 300°F.
- 2. Cook bacon in large braising pan on medium heat until brown and crisp. Remove bacon from pan and drain on paper towels. Set aside. Reserve drippings in pan.
- 3. Add lamb shanks to drippings and cook until evenly browned. Remove shanks from pan.
- 4. Stir in oil. Add squash, salami, onions and carrots. Cook 5 minutes or until caramelized.
- 5. Deglaze pan with wine; simmer 2 minutes. Add stock and thyme. Return lamb shanks and bacon to pan. Bring to a boil. Remove from heat. Cover pan with foil.
- 6. Bake 3 to 3-1/4 hours or until meat begins to fall off bone.
- 7. Plate 1 lamb shank per serving. Top with some of braising liquid.
- Nutritional information per serving: Calories 1735; Total Fat 96g; Saturated Fat 35g; Trans Fat 0;
- Cholesterol 616mg; Sodium 2270mg; Total Carbohydrate 45g; Dietary Fiber 7g; Total Sugars 8g; Protein 154g
