Recipe of the week
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-sodium 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
PROTEIN 157%DV 80g
CARBS 6%DV 17g
FIBER 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]
