Lamb Shanks with Rosemary
Recipe courtesy of the Meat and Livestock Australia.
4 lamb shanks, Frenched
1/2 cup all-purpose flour
1 teaspoon paprika
Pinch cayenne pepper
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
10 tablespoons olive oil - divided use
1 tablespoon garlic, chopped - divided use
2 teaspoons dried rosemary, crumbled
1 large can tomatoes, undrained
2 (14.5-ounce) cans beef broth - divided use
1 (15-ounce) can white beans, drained and rinsed
- In a large bowl, prepare seasoned flour and liberally coat shanks.
- In a heavy-bottomed pan, heat 4 tablespoons of oil and brown shanks on all sides.
- Remove shanks from pan and add 3 tablespoons of garlic and 1 teaspoon of rosemary. Cook about 2 minutes until garlic is lightly browned.
- Add the tomatoes and 1 cup of beef broth. Return the shanks to the pan, bring to a boil and reduce to a simmer.
- Simmer for 2 1/2 hours until the shanks are tender, adding more broth if the liquid starts to dry out.
- To make the white bean salad, heat the remaining 1 1/2 tablespoons of olive oil in a sauté pan over low heat. Add the remaining 1 tablespoon garlic and cook 30 seconds. Add the drained beans, remaining teaspoon rosemary and 1/2 cup beef stock. Heat through.
- For each serving, place some of the bean mixture on a plate. Top with one shank and sauce.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.