Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions
- 14 cup olive oil, divided
- 2 lamb shanks (2 pounds total)
- 4 garlic cloves, thinly sliced
- 2 preserved lemons, thinly sliced
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 1 rosemary sprig, leaves chopped
- 1 cup thawed frozen pearl onions
- salt
- ground black pepper
- Place 1 1/2 tbsp olive oil in a braising pan over medium-high heat.
- Season the lamb with salt and pepper.
- Brown lamb on all sides.
- Set aside.
- Drain olive oil.
- Place 1 tbsp fresh olive oil in same pan over low heat.
- Add garlic and lemon.
- Saute 1 minute, then add wine, stock and rosemary.
- Return lamb to pan.
- Bring to a boil, cover and turn to low heat.
- Simmer gently 2 hours, turning lamb occasionally.
- Meanwhile, preheat oven to 400F Toss onions with remaining olive oil, salt and pepper.
- Roast 20 minutes, stirring occasionally.
- Uncover the meat and stir in the onions.
- Simmer, uncovered, 5 minutes, until sauce thickens slightly.
- Serve with couscous, white beans, or crusty bread.
olive oil, lamb shanks, garlic, preserved lemons, white wine, chicken broth, rosemary, onions, salt, ground black pepper
Taken from www.food.com/recipe/braised-lamb-shanks-with-lemon-confit-and-sweet-pearl-onions-399411 (may not work)