Agneau au Sauce-Lamb with Sauce
A perfect menu for a cold winters night and very little preparation~how could I ask for a better meal for an intimate dinner party? This simple recipe resonates with earthy flavors and is so satisfying to the soul!
Begin with the freshest ingredients. Hopefully, you might have a little herb garden in your window box area or a garden patch in your back yard that is still producing a hint of taste and color. Look for a sprig of rosemary and thyme~bring it in the kitchen and let's get busy............
4 lamb shanks, heavily dredged in flour
Fresh herbs-rosemary and thyme,
one tablespoon of each.
2 cups of water.
Olive oil for frying.
Salt and pepper.
1 quartered onion.
1/2 cup of red wine
Brown shanks in a large iron skillet on all sides until a rich brown color forms. This may take 15 minutes as you have four shanks to do. Keep adding oil as needed to prevent from burning in skillet. When shanks are completely browned, add salt and pepper to your liking. Add two cups of water to the skillet or enough just to cover the shanks and add the onion. Place lid on skillet and simmer for two hours at the lowest temperature. One half hour before simmering time ends, add the herbs along with 1/2 cup of red wine and continue to cook and reduce the sauce. Remove the onions before serving. Your stock will have reduced and thickened into a rich creamy sauce ready to serve over mashed potatoes and your lamb.