French In A Flash: Braised Lamb Shanks With Lemon Confit And Sweet Pearl Onions Recipe

• 1 1/2 tablespoons olive oil, plus 1 tablespoon, plus 2 teaspoons
• 2 lamb shanks (2 pounds total)
• 4 cloves garlic, thinly sliced
• 2 preserved lemons, thinly sliced
• 1 cup dry white wine
• 1 cup low-sodium chicken stock
• 1 stem of rosemary, leaves chopped
• 1 cup thawed frozen pearl onions
• Salt and pepper

1. Heat 1 1/2 tablespoons olive oil in a braising pan over medium to medium-high heat. Season the lamb shanks with salt and pepper. Sear on all sides until you have a golden-brown crust. Remove the lamb from the pan, and set aside. Drain out the olive oil.
2. Add 1 tablespoon olive oil to the same pan, over low heat. Add the garlic and preserved lemon. Saute for 1 minute, careful that the hot pan doesn't burn the garlic. Add the wine and the stock and rosemary and then place the meat back into the pan. Bring the liquid to a boil, cover, and reduce the heat to low. Simmer for 2 hours, rotating the meat occasionally.
3. Meanwhile, preheat the oven to 400u0b0F. Toss the pearl onions with 2 teaspoons olive oil, and some salt and pepper. Roast for 20 minutes, stirring occasionally.
4. After 2 hours have passed, uncover the pot of lamb. Add in the onions, and simmer uncovered for about 5 minutes, just to thicken the sauce slightly. It will already be gravy-like in consistency. Serve with couscous or baguette or warm simple white beans.

olive oil, lamb shanks, garlic, preserved lemons, white wine, chicken, rosemary, onions, salt

Taken from www.seriouseats.com/recipes/2009/11/french-in-a-flash-braised-lamb-shanks-with-lemon-confit-sweet-pearl-onions-recipe.html (may not work)