Entrees » Braised Lamb Shanks w/ Farro
Rosemary, garlic, crushed red pepper, anchovy fillets and preserved lemon flavor slow-cooked lamb shanks. Antonio Bettencourt of 62 Restaurant & Wine Bar in Salem, MA, offers the true meaning of fall-off-the-bone tender in a dish accompanied by farro, a high-protein grain that he prepares with carrots, onions and celery. Classic yet innovative and definitely delicious, this presentation is a perfect dinner for two garnished with a vibrant salsa verde of parsley, capers and shallots.
Posted Tuesday, January 24, 2012, at 9:30 am by Lynne:This dish is heavenly. Worth making all the components, particularly the Salsa Verde. Adds a nice bright flavor to the dish. I served it over parsnip puree. Toward the end of the braising, I added a little red wine as the liquid was mostly evaporated. Perfect winter meal.
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