These lamb shanks get their inspiration from a dish served by chef Danny Thibault at G? & Restaurant in Saint-G?on, Que. Like many chefs, he supports his local sheep farmers and creates delicious seasonal dishes in the process.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Balsamic Tomato Sauce:
Method
Place lamb in dish; rub all over with salt, herbes de Provence and pepper. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours).In large skillet, heat oil over medium-high heat; brown lamb, in batches. Remove and set aside.
Balsamic Tomato Sauce: In oven-proof Dutch oven, heat oil over medium-high heat; sautee diced onion for about 5 minutes or until softened. Add garlic, bay leaf, salt, pepper and oregano; saut?or 2 minutes.
Add tomatoes, breaking up with spoon. Stir in granulated sugar, balsamic vinegar, tomato paste and basil; bring to simmer.
Add lamb and any juices; return to simmer. Cover and braise in 325°F (160°C) oven, basting occasionally, for 1-1/2 hours or until lamb is tender. Remove lamb to plate and keep warm.
Skim fat from sauce. On stove top, bring sauce to boil; reduce heat and simmer for 10 minutes or until thickened and reduced to about 3 cups (750 mL). Discard basil sprig and bay leaf. Serve sauce with lamb.
Nutritional facts Per serving: about
- Sodium 1066 mg
- Protein 25 g
- Calories 405.0
- Total fat 25 g
- Cholesterol 85 mg
- Saturated fat 8 g
- Total carbohydrate 21 g
%RDI
- Iron 34.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 4.0
- Vitamin C 50.0
