"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Braised Colorado Lamb Shanks Recipe

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This recipe for Braised Colorado Lamb Shanks, by , is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nick Baker


Doestic Lamb Hind Shanks 6 ea
Yellow Onion 1/4'' diced 2 ea
Celery 1/4'' diced 1 c
Carrot 1/4'' diced 1 c
Olive Oil 1/2c
Kosher Salt 2 Tbsp
Coarse Black Pepper 1 Tbsp
Granulated Garlic 2 Tbsp
Spanish Paprika 1 Tbsp
Dried Oregano Leaves 2 tsp
Dried Thyme Leaves 1 tsp
Dried Basil Leaves 2 tsp
Tomato Paste 1/4 c
Red Wine 2 c
Veal or Beef Stock 3 c

Olive Oil 1/4 c
Yellow onion 1/4'' diced 1 c
Red Bell Pepper 1/4'' diced 1/2 c
Tomato 1/4'' diced 1/2 c
Mushrooms quartered 3 c
Kosher Salt 2 tsp
Coarse Black Pepper 2 tsp
Garlic Minced 1 Tbsp
Cooking Liquid Reduced by 1/2 1 c
Brandy 1/2 c

1. Season lamb shanks with salt, pepper, paprika, garlic, oregano, thyme and basil. Let stand at room temperature seasoned for one hour.
2. Heat roasting pan on stove over medium high heat. Brown pork shanks on all sides and remove from heat and drain on wire rack.
3. In same roasting pan add onion, celery and carrots and sautee over medium heat for 5 minutes 'till lightly browned. Add tomato paste and stir 'till lightly browned... add stock and deglaze pan reducing by 1/2. Return pork shanks to pan
4. Cover pan tightly and braise in a 250 oven for 4 hours.
5. Remove pork from roasting pan and allow to rest, reduce liquid by 1/2 and strain remaining liquid.
6. In a separate skillet heat 1/4 c olive oil on high heat. Add mushrooms and sear 'till browned, add onion, peppers, tomatoes and garlic. Brown for three minutes. Deglaze with Brandy reduce to 1/4 then combine with reduced cooking liquid.
7. Simmer sauce for 5 minutes and serve over lamb shanks.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
This is the perfect Fall or Winter dish. This same preparation could be done with several other cuts of meat including lamb shanks, beef short ribs or beef chuck roast. Serve with garlic and chive whipped potatoes and oven roasted root vegetables.




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