Lamb shanks in red wine recipe:

  1. Roll 6 lamb shanks in flour.
  2.  Sprinkle them with salt, pepper, and powdered orégano.
  3. Brown them in a heavy kettle in 3 tablespoons butter and 1 tablespoon olive oil with 1 split clove of garlic.
  4. Pour over the shanks 2 tablespoons warm brandy.
  5. Ignite the brandy.
  6. When the flame burns out, transfer the contents of the kettle to a heavy casserole.
  7. Add 3 cups each of dry red wine and water.
  8. Add 1/2 cup diced carrots, 1/2 cup chopped celery, and 1 cup chopped onion.
  9. Add 1 bay leaf and a pinch of thyme.
  10. Cover the casserole.
  11. Cook in a moderate oven (350°F) for 2 hours.
  12. Remove the fat from the sauce.
  13. Thicken the sauce with beurre manié, 1 tablespoon flour mixed to a paste with 1 tablespoon butter.
  14. Stir in 1 teaspoon glace de viande or meat extract.
  15. Correct the seasoning with salt and pepper.
  16. Add a little lemon juice.

List of ingredients required:

  • 6 Lamb shanks.
  • Flour.
  • Powdered orégano.
  • 4 Tablespoons butter.
  • 1 Tablespoon olive oil.
  • 1 Split clove of garlic.
  • 2 Tablespoons brandy.
  • 3 Cups dry red wine.
  • 3 Cups water.
  • 1/2 Cup diced carrots.
  • 1/2 Cup chopped celery.
  • 1 Cup chopped onion.
  • 1 Bay leaf.
  • Pinch of thyme.
  • Beurre manié.
  • 1 Teaspoon glace de viande.
  • Salt.
  • Pepper.
  • Lemon juice.