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Braised Lamb Shanks
Serves 4
Steps
- 1. Preheat oven to 325˚F.
- 2. Place (6 quart) Dutch oven over medium-high heat and add oil.
- 3. Season lamb shanks liberally with salt and pepper; then sear each shank in Dutch oven on all sides. Remove shanks from Dutch oven and transfer to a plate.
- 4. Add onion, carrots and celery to pot and sauté for 3 to 4 minutes. Add garlic and continue to sauté for an additional 3 to 4 minutes or until onions begin to caramelize. Season with salt and pepper.
- 5. Add sage, thyme, rosemary, and bay leaf and continue to sauté for another minute.
- 6. Deglaze pot with wine and simmer until liquid has dissolved.
- 7. Stir in chopped tomatoes and stock, then add shanks back to pot. Season with salt and pepper.
- 8. Bring mixture to a boil, cover and transfer to oven.
- 9. Braise shanks for about 2 1/2 hours, or until shanks very tender.
- 10. Remove shanks from Dutch oven and nestle each atop a bowl of creamy mashed potatoes. Spoon some braising liquid over each shank and garnish with fresh thyme leaves. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
