Fruit-Braised Lamb Shanks
Yield: 5 servings
Ingredients:
1 Tbs butter
1 Tbs vegetable oil
2 lamb shanks, about 1 1/2 to 2 pounds
1/2 onion, minced
1 clove garlic, minced
1 fresh or 1/2 dry bay leaf
1 tsp fresh thyme leaves
1 Tbs flour
1 Tbs turmeric
1/2 tsp dried chili flakes
3/4 cup dry white wine, such as Chardonay or Sauvignon Blanc
2 cups chicken broth
2 peaches, peeled, pitted and coarsely chopped
2 nectarines, pitted and coarsely chopped
2 plums, pitted and coarsely chopped
In a medium skillet with a lid, melt the butter over medium heat
and add the oil.
Add the shanks and sauté them for 3 to 4 minutes on each side.
Remove the shanks and set aside. Discard all but 2 tablespoon of
fat from the pan. Stir constantly for 2 to 3 minutes to release any
bits stuck to the pan.
Return to medium heat and add the onion and garlic. Sauté 1 to 2
minutes, then add the bay leaf and thyme and sprinkle with the
flour, turmeric and chili flakes. Stir for 1 to 2 minutes, then add
the wine.
Add 1 1/2 cups of the chicken broth and return the shanks to the
pan. Reduce the heat to low and cover.
Simmer for 1 1/2 hours, then add the fruit and continue to cook for
another 45 minutes to 1 hour, until the meat is tender and can be
pulled away from the bone. Stir occasionally while cooking, basting
the shanks with the sauce.
As the sauce thickens, the sugar in the fruit will cause it to
stick to the pan, so stir more frequently. Add more broth if
necessary.
When the shanks are done, remove them from the pan and pull away or
cut off the meat. Discard the bone. Skim the surface fat from the
sauce.
Return the meat to the sauce and cook over low heat for 3 to 4
minutes, just enough to heat the meat through. Serve immediately.
B-man
