This gently-cooked lamb shank and sweet peas entrée literally melts in your mouth. Cipollini onion, a sweeter kind of onion, gives this dish a residual sweeter aroma and taste. Serve this hearty dish mashed root vegetables. Smart Recipes, American Recipes, Lamb Recipes, Recipes Lamb American Lamb Shanks With Sweet Peas And Mint Lamb Shanks With Sweet Peas And Mint Recipe | RecipeSavants.com PT3H Serves 4 Ingredients: 3 Thyme Sprigs 1 Leek 3 Mint Sprigs 2 Tablespoons Olive Oil 4 Lamb Shanks 1.5 Teaspoons Kosher Salt 1 Teaspoon Freshly Ground Black Pepper 1 Yellow Onion 2 Carrots 2 Cups Dry White Wine 6 Cups Beef Broth 8 Cipollini Onions 1 Tablespoon Extra-Virgin Olive Oil 1 Tablespoon Unsalted Butter 1 Medium Vidalia Onion 1 Clove Garlic 2 Cups Sweet Peas 0.25 Cup Mint Leaves Plus More For Garnishing 1 Bunch Flat-Leaf Parsley 2 Bay Leaves Preheat oven to 325 degrees. Strip 2 outer leaves from leek. Wrap leek leaves around bay leaves, thyme, mint sprigs together in a bundle. Tie herb bundle with kitchen twine. Season shanks with 1 1/2 teaspoons of salt and 1 teaspoon of black pepper evenly. In a large, heavy skillet, heat 1 tablespoon of olive oil over medium-high heat and sear shanks for about 10 minutes. Transfer shanks into a large casserole. With paper towels, wipe out the skillet. In the same skillet, heat remaining 1 tablespoon of olive oil over medium heat and cook carrots and yellow onion for about 10 minutes. Add wine and bring to a boil. Cook until wine reduces by half. Add broth and herb bundle and bring to a boil. Remove from heat and pour wine mixture over shanks. With a parchment paper, cover the casserole dish and transfer to the oven. Now, reduce the temperature of the oven to 300 degrees. Bake for about 2-2 1/2 hours. Meanwhile, in a bowl of boiling water, soak cipollini onions for about 10 minutes. Drain cipollini onions and peel them. Grease a small skillet with a little extra-virgin olive oil and heat over medium heat. Place cipollini onion in a single layer and season with salt and black pepper. Cook for about 8-12 minutes, stirring occasionally. Remove from heat and keep aside. Cut remaining leek into thin slices. In a medium skillet, heat 1 tablespoon of extra-virgin olive oil and butter over medium heat and cook Vidalia onion, leek slices and garlic for about 10-12 minutes. Add peas and a splash of water and cook until veggies become tender. Stir in parsley, mint leaves, salt and black pepper and remove from heat. Remove casserole dish from oven and with a slotted spoon, transfer shanks to a wire rack. Through a strainer, strain braising broth into a small pan over high heat and bring to a boil. Cook until mixture reduces by half, skimming off fat occasionally. On serving plates, divide shanks, vegetables, cipollini onion and Vidalia onion mixture evenly. Pour broth mixture on top and serve with the garnishing of extra mint leaves.

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