October 18, 2019

Recipe of the week

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Fall-apart Lamb Shanks Braised With Mustard and Mint

By KERRY SARETSKY, FRENCH IN A FLASH From Yummly

Servings: 4

Ingredients: US

  • 2 tablespoons olive oil
  • 4 lamb shanks (about 3 pounds)
  • ground black pepper
  • kosher salt
  • 2 shallots (medium, minced, about 3 tablespoons)
  • 4 cloves garlic (minced, about 4 teaspoons)
  • 1 cup dry white wine
  • 2 cups chicken broth (low- canned or homemade)
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons whole grain mustard
  • 1 bunch fresh mint (left on the stem, divided)
990 Calories
SODIUM 29%DV 700mg
FAT 92%DV 60g
157%DV 80g
6%DV 17g
4%DV 1g
Quick and easy recipes that prove that great French food doesn’t require a tall hat and a fancy kitchen.

Tender lamb, on the bone, braised in a super savory sauce until it just falls apart. The whole grain mustard adds a gently sweet spice, and the fresh mint adds such a surprising depth and lift of flavor that, of course, pairs so perfectly with ham. I made this as our Sunday night roast for Mr. English this week and he didn’t even look up until his plate was wiped clean with a slice of Poilâne bread. Seriously recommended for domestic bliss.

IMAGE:
[Photograph: Kerry Saretsky]
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