Wine-Braised Lamb Shanks with Herbes de Provence
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.
Heat 1 tablespoon oil in heavy wide pot over medium heat.
Add leeks and garlic; sauté until leeks soften, about 5 minutes.
Transfer leek mixture to small bowl.
Sprinkle lamb shanks with salt and pepper; dust with flour to coat.
Heat remaining 4 tablespoons oil in same pot over medium-high heat.
Add lamb and cook until brown, turning occasionally, about 12 minutes.
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.)
Sprinkle with parsley and serve.
Not all supermarkets have lamb shanks on hand, so call ahead in case you need to order them.