Braised Lamb Shanks with Rice |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 4 lamb shanks | 2 cups dry white wine |
| 1-3/4 cups tomato sauce | 2 tablespoons freshly squeezed lemon juice | 3 cloves garlic, minced |
| 1-1/2 teaspoons oregano | 1 teaspoon salt | 1/2 teaspoon freshly ground black pepper |
| 1/4 teaspoon dried hot chile flakes | 1-1/4 cups rice | |
| 1 | In a large Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks very well on all sides. Pour in the white wine and reduce the heat to medium-low. Cover the Dutch oven and simmer for 1 hour. Add the tomato sauce, lemon juice, garlic, oregano, salt, pepper, and chile flakes and stir to combine. Cover and continue simmering for 45 minutes. Skim off and discard the excess fat. Stir in the rice, cover, and simmer about 30 minutes, or until the rice is cooked. |