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Tuscan Lamb Shanks

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Posted By: MomsDiner
Posted In:  Meat,Poultry
Page Views:  1454 views
Preparation Time:  10 minutes
Cooking Time:  130 minutes
Course: main dish
Cusine: european

Ingredients

From Woman's Day | March 6, 2007

This rustic recipe is bursting with heady flavor, featuring lamb shanks cooked in chicken broth with plum and sun-dried tomatoes, kalamata olives, cannellini beans, peas and marinated artichoke hearts.

Garnish: chopped parsley

4 lamb shanks (3/4 to 1 lb each)
1/4 tsp each salt and pepper
1 Tbsp olive oil
1 Tbsp minced garlic
1 can (28 oz) whole plum tomatoes in juice
1 cup chicken broth
1 cup sun-dried tomatoes (not in oil), halved
1/2 cup pitted Kalamata olives
1 Tbsp chopped fresh rosemary or 1 tsp dried
1 can (15.5 oz) cannellini beans, rinsed
1 jar (12 oz) marinated artichoke hearts, drained
1 cup frozen green peas

Directions

1. Heat oven to 350°F. Season lamb with salt and pepper. Heat oil in a heavy 5-qt Dutch oven over medium-high heat. Add shanks, 2 at a time, and cook, turning to brown all sides. Remove.

2. Add garlic; cook 20 seconds. Remove pot from heat. Add plum tomatoes, broth, sun-dried tomatoes, olives and rosemary, breaking up plum tomatoes with a spoon. Add lamb.

3. Cover and bake 2 hours or until lamb is tender. Stir in beans, artichoke hearts and peas. Cover and bake 15 minutes to cook peas.

Source:   

www.womansday.com

 

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