Balsamic Braised Lamb Shanks

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  • 1 ounce dried mixed mushrooms
  • 1 cup hot water
  • 1/3 - 1/2 cup all-purpose flour
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2-4 lamb shanks
  • Olive oil
  • 1 medium yellow onion, diced
  • 1 cup Pinot Grigio
  • 1/2 cup balsamic vinegar
  • 1 head garlic, peeled whole cloves
  • 1 (14.5 ounces) can diced tomatoes
  • 1 1/2 tablespoons dried Italian seasoning
  • 1/3 cup chopped Italian parsley, plus more to garnish
  • Freshly grated Parmigiano-Reggiano cheese


Preheat oven to 300°F. Heat water and pour over mushrooms. Cover for 20 minutes. Mix together flour, salt and pepper in a shallow dish. Completely dredge shanks in flour, shaking off excess. Heat a large Dutch oven over high heat and add enough oil to coat bottom of pan. Brown shanks, in batches if necessary, on all sides. Remove to a plate and set aside. Lower heat to medium and add onions. Cook 3-5 minutes or until tender but not brown. Add wine and reduce by half. Add vinegar and again reduce by half. Drain mushrooms in a strainer lined with a coffee filter. Reserve 1 cup of liquid and add to pan. Reduce again by half. Add mushrooms, garlic, tomatoes, seasoning, parsley and lamb. Bring to a boil and cover. Bake for about 2 hours or until lamb is falling apart. Serve over pasta or polenta. Garnish with parsley and Parmigiano-Reggiano.

Recipe from Central Market Poulsbo - Culinary Resource Center
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