3 lamb shanks (each weighing approximately 2 kg)
2 tablespoons of salt or to taste
1 pinch of black pepper
2 cups (400g) of butter
4 kilograms of small onions
1/2 cup (90g) of parsley (chopped)
6 tomatoes, peeled and seeded, cut into eight pieces each
3 cups (720ml) of white wine
3 cups (720ml) of beef broth
3 lamb shanks (each weighing approximately 2 kg)
2 tablespoons of salt or to taste
1 pinch of black pepper
2 cups (400g) of butter
4 kilograms of small onions
1/2 cup (90g) of parsley (chopped)
6 tomatoes, peeled and seeded, cut into eight pieces each
3 cups (720ml) of white wine
3 cups (720ml) of beef broth
Bone the lamb shanks and season the meat with salt and pepper
Preheat a large skillet over low heat
Melt half of the butter and cook the lamb shanks for about 30 minutes, or until they are nicely browned
Remove the shanks from the skillet and set them aside
Remove any remaining butter from the skillet and wipe it clean with paper towels
Melt the remaining butter in the skillet over low heat
Add the onions and sprinkle with parsley
Cook for about 10 minutes, or until the onions are nicely caramelized
Preheat the oven to 180°C (medium)
Place the onion mixture in a large baking dish and top it with the reserved lamb shanks
Put the baking dish in the preheated oven and bake for about 20 minutes
Remove the dish from the oven, add the tomatoes, and drizzle with white wine
Return the dish to the oven and bake for another 30 minutes, or until the lamb is tender
Baste with beef broth every 10 minutes to keep the meat moist, resulting in a rich sauce
Serve immediately
795 calories per serving
A great accompaniment to this dish would be a glass of Cabernet Sauvignon wine, which pairs well with the lamb and has hints of spices
$ Cabernet Sauvignon Cave de Amadeu 95, Brazil
$$ Don Melchor 93, Chile
$$$ Chateau Sociando Mallet Bordeaux 93, France; Baron de Chirel Reserva Marques de Riscal 88, Spain
