Italian Braised Lamb Shanks
Meat|Eileen GoltzThis recipe is kosher for passover
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Ingredients
- ½ cup olive oil
- 8 lamb shanks (about 1 lb. each)
- 2 large red onions
- 2 large carrots
- 10 garlic cloves, chopped
- 4 (16 oz.) cans Italian plum tomatoes
- 3 cup dry white wine
- 2 Tablespoon grated lemon peel
- 4 teaspoons dried red pepper flakes
- 2 teaspoons salt
Instructions
- Divide oil between 2 large Dutch ovens and heat over medium-high heat. Add 4 shanks to each and cook until brown, about 3 minutes per side. Remove shanks.
- Slice red onion. peel and cut carrots into 1/4-inch-thick rounds. Add half of onions, carrots and garlic to each pan. Cook until light brown, stirring occasionally, about 8 minutes.
- Drain and chop the canned tomatoes. Add half of tomatoes, wine, lemon peel, red pepper flakes and salt to each pan.
- Bring to a boil. Reduce heat to medium low.
- Return 4 shanks to each pan. Cover and cook until meat is very tender and begins to fall off bone, stirring and turning occasionally, about 2 hours.
- Transfer shanks to platter. Boil liquid if necessary to reduce to sauce consistency.