Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions
Ingredients
- 1 1/2 tablespoons olive oil, plus 1 tablespoon, plus 2 teaspoons
- 2 lamb shanks (2 pounds total)
- 4 cloves garlic, thinly sliced
- 2 preserved lemons, thinly sliced
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 stem of rosemary, leaves chopped
- 1 cup thawed frozen pearl onions
- Salt and pepper
Instructions
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