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Alsatian Lamb Shanks
Bordering on Germany, the Alsace region of France blends culinary traditions from both those countries and is known for rustic dishes such as lamb shanks. Here, the shanks are simmered with fruity riesling and the quintessentially French flageolet for a rich, hearty meal. Preparation hint: The more slowly and gently the shanks are braised, the more tender the end result. Serve with boiled or mashed potatoes.
 
Base SKU: 922
Cuisine: French
Prep Time: 45 Minutes
Cooking Time: 2 Hours
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

3 tablespoon(s) Extra-virgin olive oil
2 Lamb shanks, medium size, trimmed
to taste Black pepper, freshly ground
15 clove(s) Garlic, fresh
1/4 teaspoon(s) Thyme, dried
1/4 teaspoon(s) Rosemary
1/4 teaspoon(s) Sage, dried
2 cup(s) Riesling wine
1 cup(s) Haricot verts

Instructions:
1. Heat oil in a roasting pan. Season shanks with salt and pepper. Add to oil and brown on all sides; remove and reserve. Add garlic and carefully brown for a minute.
2. Add the thyme, rosemary, sage, basil, and wine. "Deglaze" the pan with the wine by stirring with a wooden spoon to incorporate any browned bits from the bottom of the pan into the sauce.
3. Return shanks to the pan; bring to a boil. Reduce heat, cover, and simmer for about 1; hours, or until tender.
4. When the liquid is reduced to a quarter of the volume, add the flageolets and continue simmering until heated through. Add the haricot verts during the last 10 minutes of cooking.
5. Serve the lamb shanks whole with flageolets and haricot verts.
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