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

1. 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. 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. 3

   Meanwhile, preheat the oven to 400u00b0F. Toss the pearl onions with 2 teaspoons olive oil, and some salt and pepper. Roast for 20 minutes, stirring occasionally.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.