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Braised Lamb Shanks with Roasted Shallots and Dried Cherries
Posted By GKC On August 18, 2013 @ 12:00 am In Rosh Hashana,Weekly Recipes | 2 Comments
Dried sweet fruit pairs perfectly with lamb. The mellow shallots add depth of flavor. This is a great main dish for Rosh Hashannah.
2 tablespoons olive oil
8 shallots, peeled
6 whole cloves garlic
6 (10-12 ounce) lamb shanks
Freshly ground black pepper
½ cup flour
1 cup red wine
2 ½ cups lamb or veal stock or beef stock
2 tablespoons balsamic vinegar
1 cup dried cherries
1 tablespoon chopped fresh thyme
Preheat oven to 300 degrees. Put the olive oil, shallots, and garlic in a large roasting pan, cover with a lid, and place in the oven. Roast for about 1 hour, or until the shallots and garlic are soft to the touch. Remove the pan from the oven and place on the stovetop over high heat. Season the shanks with salt and pepper. Place the flour on a large plate and dredge the lamb in it. Place the shanks in the pan and sear both sides well, about 2 minutes on each side. Add the wine and reduce over high heat by about half. Add the stock, vinegar, cherries, and thyme, cover with a lid, and place in the oven. Cook until tender, 1 to 1 ½ hours. Remove the pan from the oven and season the broth to taste with the salt and pepper. Place the lamb on a serving platter. Slice and serve hot with the sauce spooned over.
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