2 tbsp olive oil
4 lamb shanks, about 12 oz ea.
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, thinly sliced
1 tbsp finely minced garlic
1 1/2 cup dry red wine
1 cup water
1 lemon, cut in half
1/2 tbsp salt
1/2 tsp freshly ground black pepper
Directions
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy
roasting pan or Dutch oven large enough to hold the shanks in 1 layer
on the stove. Add the shanks and cook 10 minutes on each side. Pour
off all but 2 tablespoons fat; add the onion, carrot and celery and
cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper.
Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn
the lamb every 30 minutes and check to ensure that the liquid has not
evaporated. If the pan is dry, add another cup of water. When lamb is
tender, remove the shanks from the sauce, strain the sauce through a
fine sieve and discard the vegetables. Skim and discard fat from the
surface of the braising liquid. To serve, arrange the shanks on a
platter and serve the braising liquid on the side.
Servings: 4 servings
Braised Lamb Shanks Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Lamb; Meat
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these old records were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks made use of many different herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Over the following few centuries, the upper classes strove to serve the most extravagent banquests, and consequentially chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are greatly in demand as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Braised Lamb Shanks recipe.
