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30 Minute Meals: Lamb with Shallots & Red Wine

Posted on November 26, 2011 by Glutenfreeda

You may find this hard to believe, but this meal is easy, elegant and amazingly fast. Whether you’re whipping up a quick weeknight meal or preparing for a last minute dinner party, this simple, sophisticated meal will leave your family and friends begging for seconds.

Lamb Shank with Shallots & Red Wine
Serves 2

8 shallots, peeled and quartered
2 6-oz lamb shanks
2 Tbsp butter
4 Tbsp balsamic vinegar
3/4 cup dry red wine (Merlot or Cabernet)
2/3 cup beef or vegetable stock
1 tsp fresh rosemary, minced
Salt and pepper to taste

In a small sauce pan, add shallots and enough water to cover by 1/2-inch. Bring to a boil and simmer for 5 minutes or until tender. Drain and set aside. Season the lamb shanks with rosemary, salt and pepper.

Heat 1 Tbsp butter in a medium skillet until melted and beginning to sizzle. Add lamb shanks and cook for 3 minutes per side over medium-high heat, or until desired level of “doneness.” Remove lamb to a plate and set aside to rest and keep warm while preparing the sauce.

Add the remaining butter and shallots to the pan, cooking until the butter just starts to brown. Add the balsamic vinegar and simmer for 2-3 minutes, or until the sauce begins to reduce. Add the red wine and beef stock and cook for another 5-10 minutes, until the sauce is well combined and thickened.

Spoon the shallot sauce over the lamb, garnish with chopped Italian (flat leaf) parsley and garlic mashed potatoes.

Photo by tristankenney

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