Lamb Shanks «alla romana»
User Reviews
0.0
0 reviews
Unrated
-
Total Time
3 hrs
-
Course
Main Course
Lamb Shanks «alla romana»
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 4-6 lamb shanks
- 1 garlic clove
- 1 sprig of rosemary
- olive oil or lard
- salt and pepper
- white wine
For the finish:
- 1-2 cloves of garlic
- 2-3 anchovy fillets
- A spoonful or two white wine vinegar enough to form a paste
Add to Shopping List
Instructions
- Sauté the garlic and rosemary in olive oil (or lard) in a heavy casserole until the garlic has been ever so lightly browned and fragrant. Remove both the garlic and the rosemary from the pot.
- Add the lamb shanks to the seasoned fat and brown them well on all sides. Season them generously with salt and pepper, turning all the while. Add a splash of white wine to the pot, turning the lamb shanks around once again to coat them well.
- Then cover the pot tightly and lower the heat. Let the lamb shanks simmer, covered, until very tender, about 2-1/2 hours or so. Moisten from time time, as needed, with a bit more wine or water.
- About 20 minutes before the lamb is done, mash together the garlic and anchovy finely, then add a bit of the vinegar, enough to form a loose paste. Add this mixture to the lamb and mix well. Then finish simmering the lamb.
- Serve hot. As part of a traditional Italian meal, this dish would a secondo. For a one-dish meal (but not in the usual Roman style but very nice all the same) accompany with some hot polenta.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
