how can i make a red wine sauce to go with already prepared lamb shanks + what veg would compliment this dish

Answer 1

this is for chicken but just swop the chicken for the lamb

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Red Wine Sauce
From


8 ounces baby bella, cremini, or button mushrooms, sliced
2 cloves garlic
1/4 teaspoon dried thyme leaves
2 teaspoons olive oil
1/2 cup dry red wine
1/3 cup canned diced tomatoes, drained (optional)
1 1/2 teaspoons cornstarch
2 teaspoons Dijon mustard
Simple Roast Chicken

Before you roast the chicken, place the mushrooms, garlic, and thyme in the pan, drizzle with the oil, and toss to coat. Place the wire rack and the bird on top. Roast according to the recipe.

After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the wine and tomatoes (if using) and cook, stirring and scraping the bottom of the pan, until the sauce reduces slightly, about 5 minutes.

Meanwhile, combine the cornstarch with 1 1/2 teaspoons water in a small bowl. Add the cornstarch mixture to the pan with the mustard and cook until the sauce thickens. Remove from heat. Spoon the sauce over the carved chicken.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 693; FAT 49g ; SUGAR 2g; PROTEIN 52g; CHOLESTEROL 214mg; SODIUM 559mg; FIBER 1g; CARBOHYDRATE 3g; SAT FAT 13g

Answer 2

veg to go with lamb shank would be whole baby carrots and some sugar snap peas as they look great spooned around the shank (which is best served on a bed of mash potato).

For the red wine sauce reduce down some red wine witha little water. Taste before serving and add seasoning (salt, pepper and a little herbs) to taste.

Answer 3

Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Baked sweet potato sticks

4 servings

INGREDIENTS
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.

Answer 4

I like tomato, onions, carrots, potatoes, and fennel with lamb or even pork shanks. Try sauteing onion and garlic in olive oil...add some potatoes, carrots, and fennel if you can get it. Give it a few minutes and add your wine. Let it cook off and add a large can of crushed tomatoes, and one small can of tomatoe sauce. Let everything simmer together until all the veggies are nice and tender. Pour over you shank. Works out beautifully.

Answer 5

add a little red wine to the pan that you cooked the lamb shanks in(the renderings) salt/pepper to taste you'll end up getting a red wine au jus

Answer 6

Asparagus, Broccolinni(baby broc) sauteed spinach w/ onions any of these would compliment the dish. There are so many red wine sauces check internet www.recipies.com

Answer 7

Brussels Sprouts. 6 - 7 per person.

Answer 8

I hope you are joking.