New York City Chefs Daily Recipe for 02/19/2002 : Lamb Shanks Braised
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Lamb Shanks Braised recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 02/19/2002 : Lamb Shanks Braised
"Lamb Shanks Braised"
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6 lamb shanks, about 10 ounces each
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup flour
1/4 cup olive oil
1 large onion, chopped
2 cups chopped celery
1 cup chopped carrot
2 tablespoons fresh rosemary or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
12 garlic cloves, peeled
1 14 ounce can Italian peeled tomatoes, drained and chopped
1 cup dry red wine
1 cup water

Trim excess fat from lamb.  Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.  Dust with flour;  shake off excess. In a large, flameproof casserole, heat 2 tablespoons olive oil over medium high heat.  Add lamb shanks and cook, turning several times, 10 minutes, or until nicely browned all over.  Remove shanks to platter.  Pour off oil from casserole and wipe out with paper towels.  Heat remaining 2 tablespoons oil in casserole.  Add onion, celery, carrots, rosemary, and thyme.  Cook 3 to 4 minutes, or until vegetables are softened.  Add garlic, tomatoes, wine, and water. Bring to a boil, reduce heat to low, and simmer 3 minutes.  Return lamb shanks to casserole.  Cover and simmer over low heat 1 1/2 hours, or until tender.  Remove shanks from pan.  Skim fat from pan juices. Season juices with additional salt and pepper. Serve juices with meat.  Serves 6.
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