Thursday, May 14, 2009

Braised Lamb Shanks

1 tbl olive oil
4 lamb shanks
1 onion, chopped
1/2 tsp ground cumin
1 cup red wine
1 tbl tomato paste
1 cup beef broth
1 tsp salt
1/2 tsp pepper

Heat the olive oil in a large saucepan. Brown the shanks on all sides, remove from pan and reserve. Leave the oil in the saucepan. Saute the onion over medium heat until translucent. Return the shanks to the pan and add the cumin and wine. Cook until the volume of the wine is reduced by half.

Add the tomato paste, broth, salt and pepper. Cover and braise over low heat for 1 to 1-1/2 hrs, until the lamb comes off the bone easily.

6 servings

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