Greek-Style Braised Lamb Shanks

epicurious.com

Lori P

3 tablespoons olive oil

6 12- to 14-ounce lamb shanks

2 celery stalks, chopped

1 large onion, chopped

1 large carrot, chopped

6 large garlic cloves, chopped

3 drained canned anchovies

2 cinnamon sticks

2 small bay leaves

2 fresh thyme sprigs

5 juniper berries or 2 tablespoons gin

¼ teaspoon ground nutmeg

1 tablespoon tomato paste

1 750-ml bottle Merlot

1 14-ounce can low-salt chicken broth

1 14-ounce can low-salt beef broth

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer