Lamb Shanks Pipérade

Name: Lamb Shanks Pipérade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 355 milliliters (1/2-inch-thick) sliced celery; 2 teaspoons cornstarch; 1 teaspoons crushed red pepper; 2 teaspoons dried thyme; 473 milliliters dry red wine; 3 garlic cloves, minced; 0 teaspoons ground cloves; 1 kilograms lamb shanks, trimmed; 1 teaspoon olive oil; 473 milliliters chopped onion; 710 milliliters chopped red bell pepper; 1 teaspoons salt, divided; 118 milliliters tomato paste; 1 Tbsp water; 355 milliliters water, divided

Lamb Shanks Pipérade might be a good recipe to expand your main course recipe box. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 4g of fat, and a total of 257 calories. This recipe serves 6. If you have wine, garlic cloves, onion, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 35

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Oven

Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

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Black Pepper

Lamb

Salt

Place lamb in a shallow roasting pan coated with cooking spray.

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Cooking Spray

Lamb

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Roasting Pan

Add 1/2 cup water.

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Water

Bake at 350 for 1 hour and 15 minutes.

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Oven

Remove lamb from oven; cool slightly.

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Lamb

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Oven

Remove meat from bones and chop; discard bones, fat, and gristle.

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Meat

Add 1 cup water to roasting pan, scraping pan to loosen browned bits.

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Water

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Roasting Pan

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.

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Broth

Lamb

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Bowl

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add bell pepper and onion; saut 1 minute. Stir in thyme, cloves, and garlic; saut 1 1/2 minutes.

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Bell Pepper

Clove

Garlic

Onion

Thyme

Add tomato paste; cook 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Ingredients you will need

Red Pepper Flakes