The winter chill is still here! Want a meal that’ll fill you up when you're feeling empty? You've come to the right place!!!!!
Braised Lamb Chimichurri over White Rice
- 3 1-to 1 1/4-pound lamb shanks
- All purpose flour
- 1 tablespoons extra-virgin olive oil
- 1 cups finely chopped yellow onion
- 1 cup finely chopped peeled carrots
- 1/2 cup finely chopped celery
- 2 garlic cloves, chopped
- 2 tablespoons of tomato paste
- 1 ½ cups low-salt chicken broth
- 3/4 cups Sauvignon Blanc or other dry white wine
- 4 fresh Italian parsley sprigs
- 4 tablespoons chopped fresh thyme
- 1 bay leaves
- 3 tablespoons red-wine vinegar
- 2 tablespoons water
- 1 tablespoon minced garlic (4 cloves)
- 1 tablespoon of finely chopped shallots
- 3/4 teaspoon salt
- 1/2 teaspoon dried hot red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup olive oil
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 Yukon Gold potatoes, cut
- 3 ounces slender baby carrots, trimmed
- 1 tablespoon of butter
3 cups of Basmati white rice is recommended
- 4 1/2 cups water
- 1 teaspoon salt
Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
For Chimichurri Sauce:
Stir together vinegar, water, garlic, salt, red pepper flakes, and black pepper until salt is dissolved.
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.
Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Bring lamb and pan juices to simmer over medium heat until heated through.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter. Sprinkle lamb with Chimichurri sauce and serve.
For White Rice :
Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes.
Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice gently with a fork.