RECIPE: Braised Lamb Shanks

4 tablespoons grapeseed oil

4 pounds lamb shanks, cut into 1 ½-2 inch sections

2 medium onions peeled rough-cut

3 carrots washed, medium rough-cut, bottom removed

5 cloves garlic rough, chopped fine

1 cup red wine (not cooking wine)

1 can 14 ounce peeled plum tomatoes

1 cup beef stock or chicken stock

2 teaspoons fresh rosemary or 1 teaspoon dried

1 bay leaf

1 teaspoon red wine vinegar

1 tablespoon salt (sea or kosher)

1 teaspoon black pepper

1 pound Yukon gold potatoes, washed and placed in whole

Directions

1. Heat oven to 200 F.
2. Season the shanks with salt and pepper.
3. Place 2 tablespoons of oil in a large casserole dish or Dutch oven over medium-high heat.
4. Place shanks in the pan and brown on all sides in batches; do not over crowd the pan.
5. Once shanks are brown, remove from the pan. Add more oil if necessary for next step.
6. Add the onions, carrots and garlic to the pan. Reduce the heat and cook for 2 to 3 minutes.
7. Add the wine and scrape the bottom of pan to loosen up the brown bits. Add the remaining ingredients, including the lamb shanks.
8. Bring to a simmer, cover and place in the oven. Cook until the shanks are tender and the potatoes aredone, at least 2 hours.
9. Adjust seasoning and serve.

OPTIONAL: To create a sauce, remove the shanks, bay leaf and the potatoes from the pan. Place the vegetables and the liquid in a blender and slowly blend. Season to taste and serve.

RECIPE: Braised Lamb Shanks  was originally published on blackdoctor.org

« Previous page 1 2