Fine Cooking Magazine - November/December 2020

Servings:六。

我食谱的灵感来自理查德·奥尔尼（Richard Olney）简单的法国食品，长腿的人,garlic are cooked with nothing more than a bit of water. I’ve updated Olney’s version by adding dry white vermouth and a few bay leaves to give the braising liquid an elusive, herbaceous flavor that permeates the meat and intensifies the dish.

羔羊在烹饪时会扔掉大量的脂肪，因此请务必花时间在食用前彻底浏览酱汁。更好的是，在打算为它们提供服务之前，一两天将小腿炖（请参阅下面的Make-Aphead技巧）。

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6只羊腿（每个3/4至1磅）
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 cup dry white vermouth, preferably Vya or Noilly Pratt
2个海湾叶子
2 heads garlic, separated into cloves (unpeeled)
2 tsp. fresh lemon juice; more as needed
1/4 cup chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)

Calories (kcal) : 360
脂肪卡路里（KCAL）：180
Fat (g): 20
饱和脂肪（G）：7
多不饱和脂肪（G）：1.5
单不饱和脂肪（G）：10
Cholesterol (mg): 120
Sodium (mg): 360
碳水化合物（G）：1
Fiber (g): 0
Protein (g): 32

准备

Position a rack in the lower third of the oven and heat the oven to 325°F. If necessary, trim any excess fat from the lamb shanks, but don’t trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
用中火在大型荷兰烤箱或其他大炖锅中加热油，足够大，可以在单层舒适的单层中容纳羊腿。当油闪烁时，将一半的小腿加入一半，并在所有侧面（12至15分钟）褐色。全部的。将褐色的小腿放在盘子上。重复剩余的小腿。当所有的柄变成褐色时，倒出并从锅中丢弃脂肪。
Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
将小腿转移到盘子上，并用箔纸盖住以保持温暖。将炖锅倾斜以在一端填充果汁，然后掠过并丢弃任何表面脂肪。将锅中的剩余物倒入碗上的中间筛子中。丢弃海湾的叶子。用橡胶刮刀刮擦并向下压在大蒜丁香上，以便果肉经过，而不是皮肤。确保将果肉粘在滤网底部的果酱中。在柠檬汁中搅拌。在需要时品尝并加入盐，胡椒粉和更多柠檬汁。要食用，将酱汁倒在小腿上，然后用切碎的草药和一点新鲜的胡椒粉淋浴。

Make Ahead Tips

The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 min. Finish with the herbs and black pepper, and serve.

用一顿马铃薯和令人耳目一新的堆绿豆.

Tip

长长的炖后，大蒜丁香足够嫩，可以穿过筛子，从而产生了一种可使锅酱变稠的美味酱。不要忘记将果肉固定在过滤器的底部。

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Reviews (10 reviews)

chefannie|01/28/2016

Delicious and fool proof. I have made this recipe several times and it is always a hit.
Miss_B|2014年4月8日

Absolutely delicious. Easy to make. I will definitely make it again. I made the side dishes suggested in the recipe and these were terrific with it too.
Lisaliv|2012年9月19日

I was out of Vermouth so substituted with Sherry. The taste was great! Once I squeezed the garlic out of the skin I just poured the broth and topped with the garlic without pureeing any of it. The sauce thickens anyway. I wish I had added a little chicken broth or more liquid to sop up the meat. I cooked it for 1/2 hr at 325 and then turned it down to 275 for 2 more hrs. I think it would have been even more tender if left for longer at a lower temp. I'll think I'll try the crockpot next time. I'll definitely make this again!
Lisaliv|2012年9月19日

I was out of Vermouth so substituted with Sherry. The taste was great! Once I squeezed the garlic out of the skin I just poured the broth and topped with the garlic without pureeing any of it. The sauce thickens anyway. I wish I had added a little chicken broth or more liquid to sop up the meat. I cooked it for 1/2 hr at 325 and then turned it down to 275 for 2 more hrs. I think it would have been even more tender if left for longer at a lower temp. I'll think I'll try the crockpot next time. I'll definitely make this again!