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Featured Cookbook
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Frosty Weather Salad with Red Wine Vinaigrette
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Rough Braised Lamb Shanks
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Stewed White Beans
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Cozy Baked Apples
Book Description
With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.
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Celebrate!
Authors: Sheila Lukins
Date: October 2003
ISBN: 0761123725
Publisher: Workman Publishing Company
Paperback
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Braising—the word itself is as warm as a favorite old cardigan. Nothing is quite so silky smooth and broadly flavorful as a lamb shank braised until it is falling off the bone. It is a rustic, country kind of dish, so no teeny tiny dicing for these vegetables—big chunks of everything. These lamb shanks are delectable when served in bowls over Stewed White Beans.
Makes 4 servings
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4 lamb shanks (about 1 pound each)
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1 teaspoon coarse (kosher) salt
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1 teaspoon freshly ground black pepper
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3 tablespoons olive oil
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1 onion, cut in half lengthwise and slivered
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4 large cloves garlic, lightly crushed
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1 sprig fresh rosemary
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1 cup beef broth
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1 cup dry red wine
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3 red bell peppers, roasted and cut into 1-inch squares
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2 bay leaves
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2 tablespoons tomato paste
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1 cup coarsely chopped ripe plum tomatoes
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1/2 cup chopped fresh flat-leaf parsley
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Stewed White Beans, for serving
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Preheat the oven to 350F.
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Rinse the lamb shanks and pat dry. Sprinkle them all over with the salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy flameproof casserole over medium heat. Add the lamb shanks, in batches, and cook until well browned, about 8 minutes per batch. Transfer them to a plate. Discard any fat in the casserole.
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Add the remaining 1 tablespoon olive oil to the casserole. Add the onion and cook over low heat until it is almost softened, 10 minutes. Add the garlic and rosemary and cook for 5 minutes more.
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Add the broth, wine, roasted peppers, and bay leaves. Raise the heat to medium-high and bring to a boil. Return the lamb shanks to the casserole, cover, and transfer to the oven. Bake 1 hour, then stir in the tomato paste and the chopped tomatoes. Adjust the seasonings, if necessary, and bake, until the lamb shanks are tender, uncovered, 45 minutes more.
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Before serving, remove the rosemary sprigs and bay leaves and stir in the chopped parsley. Spoon some Stewed White Beans into each of four shallow bowls. Carefully transfer a lamb shank to each bowl, spoon some of the sauce over each, and serve.
More From This Book:
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Frosty Weather Salad with Red Wine Vinaigrette
-
Rough Braised Lamb Shanks
-
Stewed White Beans
-
Cozy Baked Apples
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