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Braised Lamb Shanks with Mint-Parsley Pesto Recipe
- 4 (12-ounce to 1-pound) whole
- trimmed of excess fat
- 12 medium garlic cloves, peeled
- 2 tablespoons olive oil
- 2 medium celery ribs, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1/2 yellow onion, coarsely chopped
- 1/2 cup dry white wine or water
- 2 cups low-sodium chicken broth
- 3 cups packed fresh mint leaves
- 2 cups packed fresh Italian parsley
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon kosher salt
- 1 medium garlic clove
- 4 teaspoons olive oil
- 1 tablespoon orange zest
Directions:View on Chow
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