BRAISED LAMB SHANKS
1 1/2 to 2 lbs lamb shanks, cracked flour 2 tbsp. olive oil 1 onion, coarsely chopped 1 small carrot, peeled and chopped 1 stalk celery, chopped 2-3 cloves garlic, chopped 1 can tomato sauce 1/2 cup chicken stock 2 sprigs rosemary 2 bay leaves 1/4 cinnamon stick salt and pepper
Roll lamb shanks in flour; brown over medium heat until well colored all over. Remove from pan and set aside. Chop vegetables and garlic together or chop in food processor. Don't over process, it needs some texture. Sauté in oil remaining in pan until tender.
Return shanks to pan and add; tomato sauce, stock, rosemary, bayleaves and cinnamon. Season with salt and pepper; simmer over low heat for 1 to 1 1/2 hrs until shanks are very tender. Serve with polenta.
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