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Add a photoThese of course could be cooked on a stove, oven or slow cooker. I've been learning how to use my WFO (wood fired oven).
Ingredients
- 8 lamb shanks
- 1/2 preserved lemon rinsed, flesh discarded and rind diced
- 1 cup red wine
- 3 cups stock homemade without salt is best
- 3 cloves garlic pressed
- 1 onion diced
- 2 stalks fresh rosemary chopped
- salt & fresh ground pepper
Directions
- Salt & pepper the shanks. Brown in the WFO. Add the rest of the ingredients, tightly cover the pan and cook until tender about 2-3 hours. Check the pan and add water or stock if necessary. My oven was was about 300-325 degrees F when I cooked this. Serve the shanks with the liquid they cooked in.
- Serve with quinoa, couscous or rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 37 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 107mg | 3% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.76g | 1% |
| Protein 1.2g | 2% |
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