Entrees » Braised Lamb Shanks w/ Farro

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Braised Lamb Shanks w/ Farro
Braised Lamb Shanks w/ Farro <p>Rosemary, garlic, crushed red pepper, anchovy fillets and preserved lemon flavor slow-cooked lamb shanks. <a href="/videos/profiles/about-antonio-bettencourt">Antonio Bettencourt</a> of <a href="http://sixty2onwharf.com/">62 Restaurant &amp; Wine Bar</a> 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.</p>

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braised lamb, braised lamb shanks, braising, braising lamb, lamb, lamb shanks

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.

Comments (1)

  • 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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