Lamb Shanks with Olives and Raisins Cuban-style
From Culinary Institute of America at Greystone
Spicy Latin-flavored tomato sauce adds sparkle to lamb.
- 6 lamb shanks (about 1 pound each)
- 2 tablespoons olive oil
- 2 onions, minced
- 2 tablespoons minced fresh garlic
- 2 cups red wine
- 2 cups tomatoes; peeled, seeded and coarsely chopped
- 1 cup chicken broth
- 1 bay leaf
- 1 cup pitted green olives
- 1/2 cup California raisins
- 1/2 tablespoon ground red chili pepper
- 2 tablespoons cumin seeds, toasted and ground
- Salt and freshly ground pepper
Preheat oven to 325°F.Salt and pepper lamb shanks. In a large heatproof casserole dish, heat olive oil until very hot. Sear shanks in hot oil until browned on all sides. Remove from pan and discard all but 2 tablespoons of oil. Add onions and cook until translucent. Then, add garlic and cook 30 seconds more. Stir in wine and simmer for 5 minutes. Return shanks to pot; add tomatoes, broth, bay leaf, olives, raisins, chili powder and cumin. Heat to simmer; cover and braise in oven at 325°F, 1-1/2 to 2 hours, until tender (170°F). Drain liquid into smaller pan and skim fat. Cover shanks and keep warm. Reduce liquid to sauce consistency and season with salt and pepper. Arrange shanks on serving platter and garnish with sauce.
Nutrition Facts Per Serving
Calories 460 (29% from fat); Total Fat 15g (sat 4.5g, mono 8g, poly 1g, trans 0g ); Cholesterol 175mg; Protein 55g; Carbohydrate 15g; (Dietary Fiber 2g; Sugars 9g; ); Iron 6mg; Sodium 320mg; Calcium 70mg; Potassium 786mg
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