![\"citrus](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2014\/02\/citrus-lamb-shanks.jpg\")
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Ingredients :<\/p>\n
About 2 lbs of lamb shanks , ask the butcher to cut it<\/p>\n
salt and pepper<\/p>\n
In a large deep skillet , heat olive oil , until it’s really smoky hot . Salt and pepper the shanks generously , then sear the shanks on all side . Make sure you put it on a high heat , you don’t want to steam the shank , you want to sear them , until they have nice golden brown color on all side . Then remove to a plate . Do the same with the same with the rest , don’t overcrowd the skillet .<\/p>\n
3 stalks of celery , chopped<\/p>\n
1 large carrot , chopped<\/p>\n
1 large onion , chopped<\/p>\n
3 cloves of garlic , minced<\/p>\n
2 bay leaves<\/p>\n
3 sprigs of thyme<\/p>\n
1 1\/2 tbsp. of tomato paste<\/p>\n
2 cups of white wine ( i didn’t have white so i used red )<\/p>\n
1 cup of chicken broth<\/p>\n
In the same skillet , after searing the shanks . Add little more olive oil , then saute the vegetables , carrot ,celery and onion about 5 minutes . Then add garlic , and the herbs in , stir about 1 minute . Add the tomato paste , stir for another minute . After that add the white wine along with the broth , and juice from lemon and lime . Bring to boil , and return the shanks into the deep skillet .<\/p>\n
Cover and cook the shanks in the oven , at 250 F , for at least 2 1\/2 hours . Turning the shanks every hour or so . After 2 1\/2 hours , take the them out , and place the shanks in the platter . Pour the broth into a large pitcher , let it sit for a minute or so , the fat should rise up , using the turkey baster , take out the juice from the bottom , and place it in a medium sauce pan . Bring to boil to thicken , then add the juice from orange , adjust with the seasoning . Pour the sauce on top of the lamb shanks on the platter . Serve warm , with rice or orzo .<\/p>\n","protected":false},"excerpt":{"rendered":"
I was on my facebok page when \u00a0i ran across this recipe from a company that sells lots of kitchen stuff . I thought that was interesting , i believed i never tried lamb shank , i did however tried veal shank for osso bucco not too long ago . So , i thought .. i’d like to try it . It wasn’t so hard , the smell was wonderful though , still next time i probably will try minus the citrus . The recipe calls for lemon , orange and lime , family of citrus into the sauce . However i do believe , just the flavor from garlic , onion , celery and carrot will be enough without the ctirus . It is different with citrus in lamb shank , if that’s what you’re looking for then i would suggest , go ahead , add the citrus . Ingredients : About 2 lbs of lamb shanks , ask the butcher to cut it salt and pepper In a large deep skillet , heat olive oil , until it’s really smoky hot . Salt and pepper the shanks generously , then sear the shanks on all side . Make sure you put it on a high heat , you don’t want to steam the shank , you want to sear them , until they have nice golden brown color on all side . Then remove to a plate . Do the same with the same with the rest , don’t overcrowd the skillet . 3 stalks of celery , chopped 1 large carrot , chopped 1 large onion , chopped 3 cloves of garlic , minced 2 bay leaves 3 sprigs of thyme 1 1\/2 tbsp. of tomato paste 2 cups of white wine ( i didn’t have white so i used red ) 1 cup of chicken broth In the same skillet , after searing the shanks . Add little more olive oil , then saute the vegetables , carrot ,celery and onion about 5 minutes . Then add garlic , and the herbs in , stir about 1 minute . Add the tomato paste , stir for another minute . After that add the white wine along with the broth , and juice from lemon and lime . Bring to boil , and return the shanks into the deep skillet . Cover and cook the shanks in the oven , at 250 F , for at least 2 1\/2 hours . Turning the shanks every hour or so . After 2 1\/2 hours , take the them out , and place the shanks in the platter . Pour the broth into a large pitcher , let it sit for a minute or so , the fat should rise up , using the turkey baster , take out the juice from the bottom , and place it in a medium sauce pan . Bring to boil to thicken , then add the juice from orange , adjust with the seasoning . Pour the sauce on top of the lamb shanks on the platter . Serve warm , with rice or orzo .<\/p>\n","protected":false},"author":16,"featured_media":2929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[216],"class_list":["post-2928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes","tag-lamb-shank"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2928"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2928\/revisions"}],"predecessor-version":[{"id":2930,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2928\/revisions\/2930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2929"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}