48 American lamb shanks
2 tablespoons granulated garlic
20 ounces dry white wine
8 quarts water or beef or chicken stock
3 quarts canned tomatoes, crushed in puree
1 1/2 pounds onions, chopped
4 bay leaves
3 pounds mushrooms, sliced
1 1/2 pounds IQF artichoke hearts, thawed, drained
8 cloves garlic, finely chopped
4 lemons, finely chopped zest
2 bunches fresh parsley, finely chopped
Servings: 48
1. Rub shanks with granulated garlic. Roast shanks in a 325ºF oven for 1 hour. Discard fat.
2. Add wine to shanks and reduce wine almost completely. Add water or stock, tomatoes, onions and bay leaves. Braise covered until shanks are almost tender and meat is still attached to the bone, about 1-1/2 to 2 hours. Skim fat.
3. Uncover and add the sliced mushrooms and thawed artichokes. Continue cooking until shanks are tender. Remove bay leaves.
4. Combine garlic, lemon and parsley.
5. Serve shanks with some sauce and garnish with a sprinkle of the chopped lemon, garlic and parsley.
2 tablespoons granulated garlic
20 ounces dry white wine
8 quarts water or beef or chicken stock
3 quarts canned tomatoes, crushed in puree
1 1/2 pounds onions, chopped
4 bay leaves
3 pounds mushrooms, sliced
1 1/2 pounds IQF artichoke hearts, thawed, drained
8 cloves garlic, finely chopped
4 lemons, finely chopped zest
2 bunches fresh parsley, finely chopped
Servings: 48
1. Rub shanks with granulated garlic. Roast shanks in a 325ºF oven for 1 hour. Discard fat.
2. Add wine to shanks and reduce wine almost completely. Add water or stock, tomatoes, onions and bay leaves. Braise covered until shanks are almost tender and meat is still attached to the bone, about 1-1/2 to 2 hours. Skim fat.
3. Uncover and add the sliced mushrooms and thawed artichokes. Continue cooking until shanks are tender. Remove bay leaves.
4. Combine garlic, lemon and parsley.
5. Serve shanks with some sauce and garnish with a sprinkle of the chopped lemon, garlic and parsley.
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