10 servings 10 Lamb Shanks 3 /4 pound each Salt and pepper to taste 4 tablespoons vegetable oil 1 (16 ounce) onion, peeled and chopped 1 pound carrots 1 pound celery 6 sprigs rosemary 1 cup dry red kosher for Passover wine 8 cups kosher beef stock 8 ounces matzo meal Gather all ingredients and equipment. Preheat oven to 375 degrees. Sprinkle lamb on all sides with salt and pepper and matzo meal. Heal oil in pan over high heat Add lamb, and cook until brown, turning occasionally. Transfer to plate. Add onion, carrots and rosemary. Sauté vegetables until soft and beginning to brown, about 5 minutes. Sprinkle left over matzo meal. Add wine and simmer until reduced to almost a glaze, about eight minutes. Return lamb to pot, arranging in a single layer. Add stock. Place pot in oven. Cover the pot and braise lamb until tender, about two hours and 30 minutes.
Recipes by Chef Alan Bergman
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