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2 lamb shanks, frenched
1/8 teaspoon ground sage
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 medium onion, diced
4 cloves of garlic, smashed/chopped
1 tablespoon Gefen Extra-Virgin Olive Oil
1/4 cup Alfasi Cabernet Sauvignon or other red wine
2 cups Manischewitz Beef Broth
1 turnip, cut in sticks
1 large red beet, cut in rounds
1 large carrot, cut in rounds
1/2 rutabaga, cut in sticks
1 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
1/4 tablespoon avocado oil
2 tablespoons minced garlic
1/8 teaspoon dried rosemary
1/4 cup cooked basmati rice
1/2 cup frozen lima beans
1/4 cup frozen peas
Heat extra virgin olive oil in skillet on medium-high heat.
Braise lamb shank for two to three minutes on each side (in skillet).
Place on lined cookie sheet under a high broiler for two minutes on each side. Remove and let cool.
In the same skillet, on medium heat, add onion and garlic and sauté for three to five minutes until the onions start to turn brown.
Lower heat to a low setting. Add seasonings, broth and wine. Let cook/simmer covered for 45 minutes.
Preheat oven to 375ºF.
In a large mixing bowl, place all ingredients and toss well.
Pour vegetables onto a large lined greased cookie sheet. Bake for 10 minutes. Rotate and mix. Bake an additional 10-12 minutes. Remove and let cool.
Place 1/2 cup basmati rice, 3/4 cup water, two teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon granulated garlic powder into a rice cooker and set aside. When it is finished, remove from heat and let cool, covered, for 10 minutes.
Take 1/2 cup frozen lima beans and 1/4 cup frozen peas and steam. An easy shortcut is to put them in a microwave-safe bowl with 1/4 cup water.
Cover the bowl tightly with plastic wrap. Place in microwave on high power for three minutes. Remove and serve.
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