3 lamb shanks (around 2 kg each)
2 tablespoons of salt or to taste
1 pinch of black pepper
2 cups of butter (400g)
4 kg of small onions
1/2 cup of chopped parsley (90g)
6 tomatoes, peeled and seeded, cut into eight pieces each
3 cups of white wine (720ml)
3 cups of beef broth (720ml)
3 lamb shanks (around 2 kg each)
2 tablespoons of salt or to taste
1 pinch of black pepper
2 cups of butter (400g)
4 kg of small onions
1/2 cup of chopped parsley (90g)
6 tomatoes, peeled and seeded, cut into eight pieces each
3 cups of white wine (720ml)
3 cups of beef broth (720ml)
Debone the lamb shanks and season the meat with salt and black pepper
In a large pan over low heat, melt half the butter and cook the lamb shanks for about 30 minutes or until golden brown
Remove from heat and reserve
Wipe out any remaining butter from the pan and clean it with paper towel
Melt the remaining butter and add the small onions and parsley
Cook for about 10 minutes or until caramelized
Preheat oven to 180°C (medium)
Place the onions in a large baking dish and top with the reserved lamb shanks
Put in the preheated oven and roast for 20 minutes
Remove from the oven, add the tomatoes, and drizzle with white wine
Return to the oven and roast for about 30 minutes or until the meat is tender
Baste every 10 minutes with beef broth to prevent drying out
Finish with a thick sauce
Serve immediately
Cals: 795 per serving
Pair with Cabernet Sauvignon, a warm and spicy wine that reminds you 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
