Jarrets d’agneau braisés au vin rouge

Name: Jarrets d’agneau braisés au vin rouge (Lamb Shanks Braised in Red Wine)
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: Serve 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 3 thyme or rosemary sprigs, or 1 small handful of mixed herbes de Provence; 2 tbsp sunflower oil; 2 carrots, peeled and chopped; 1 tbsp olive oil; 1 onion, cut lengthways into 8 slices; 1 garlic bulb, unpeeled and halved horizontally; 750 ml/26 fl oz/3 cups full-bodied red wine; 500 ml/17 fl oz/2 cups Lamb stock or water; 2 tomatoes, quartered; 1 celery stick, thinly sliced; 4 small lamb shanks

Lamb Shanks Braised in Red Wine

Preparation info

Serve
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

Why did I choose this dish? Simple – I love it! I think a lot of people feel the same way because it is delicious, easy to make and not too costly. The aromas that fill your kitchen are incredible, from the marinade right through to the roasting. Try to use herbs that are in season. In winter, use rosemary and thyme, for example, and in spring or summer, try herbes de Provence. If you are lucky enough to be able to pick fresh herbs, gently rub them in your hand before you throw them