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|Lamb Shank Braised in White Wine with Rosemary|
"Wonderfully soft, those lamb shanks are soften for your mouth juicy."
- three tablespoons olive oil
- four lamb shanks
- 5 cloves garlic, sliced
- 1 small onion, chopped
- 2 teaspoons chopped sparkling rosemary, plus sprigs for garnish
- 1 pinch salt and freshly floor black pepper
- 1 cup dry white wine
|Prep : 10M||Cook : 4M||Ready in : 3H|
- In a big frying pan, warmness oil over medium-high warmth. Add shanks to hot pan, and brown all aspects; this need to take approximately 12 minutes. Transfer to a plate.
- Reduce heat to medium-low, and add garlic to the pan; prepare dinner for 30 to forty seconds. Stir in onion, and hold cooking till translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons clean rosemary and salt and pepper to taste. Pour in wine, increase warmth to medium-high, and produce to a simmer. Reduce heat to low, cowl tightly, and simmer until the shanks are very smooth whilst pierced with a knife, 2 to two 1/2 hours. Turn a couple of times throughout cooking, and upload water as essential to preserve unique stage of liquid. Serve shanks garnished with rosemary sprigs.
- Try the use of a Reynolds® gradual cooker liner to your slow cooker for less difficult cleanup.
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