Wine-Braised Lamb Shanks with Herbes de Provence

Name: Wine-Braised Lamb Shanks with Herbes de Provence
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings All purpose flour; 237 milliliters canned crushed tomatoes with added puree; 567 grams slender carrots, peeled, cut diagonally into 1/2-inch-long pieces; 7 grams dried porcini mushrooms; 631 milliliters dry red wine; 118 milliliters chopped fresh parsley; 2 Tbsps dried herbes de Provence; 2 kilograms large lamb shanks each); 591 milliliters large leeks (white and pale green parts only), chopped (about; 5 Tbsps olive oil, divided; 6 larges whole garlic cloves

Wine-Braised Lamb Shanks with Herbes de Provence is a dairy free main course. This recipe makes 6 servings with 473 calories, 33g of protein, and 17g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have lamb shanks, wine, herbes de provence, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 1 tablespoon oil in heavy wide pot over medium heat.

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Cooking Oil

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Pot

Add leeks and garlic; sauté until leeks soften, about 5 minutes.

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Garlic

Leek

Transfer leek mixture to small bowl.

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Leek

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Bowl

Sprinkle lamb shanks with salt and pepper; dust with flour to coat.

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Salt And Pepper

Lamb Shanks

All Purpose Flour

Heat remaining 4 tablespoons oil in same pot over medium-high heat.

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Cooking Oil

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Pot

Add lamb and cook until brown, turning occasionally, about 12 minutes.

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Lamb

Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)

Ingredients you will need

Herbes De Provence