Ingredients: |
Ingredients: 4 (1 pound each) bone-in lamb shanks, trimmed
1/4 cup oil, divided
Kosher salt
Ground black pepper
1/2 cup finely diced onion
2 large Portobello mushrooms, diced
2 tablespoons minced garlic
3/4 cup dry red wine
2 tablespoons chopped fresh oregano or 2 1/2 teaspoons dried (or more to taste)
1 1/2 cups (8 ounces) diced plum tomatoes with the juice
3 cups beef broth
2 tablespoons potato starch plus 1 to 2 tablespoons cold water to make a paste
2 bay leaves
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Directions: |
Directions:Preheat the oven to 350º. In a large bowl coat the lamb shanks with 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
Heat the oil in a large skillet. Add the lamb shanks one at a time making sure not to crowd them. Brown each shanks on all sides, then place them in a Dutch oven that has a tight fitting lid (you can use a crock pot). Pour off most of the fat from the pan but leave just enough to brown the vegetables, about 1 to 2 tablespoons. Add the onion and mushroom and cook, stirring occasionally, for 4 to 5 minutes. Add the garlic and cook, stirring constantly for 1 minute. Add the red wine, bring the mixture to a boil then immediately reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally. Add the oregano, tomatoes with juice and broth. Mix to combine then add the potato starch mixture.
Bring the mixture to a boil just until it thickens and then immediately remove it from the heat. Pour the sauce over the lamb shanks in the Dutch oven or crock pot. Add the bay leaves and cover. Cook for 1 hour, then reduce the heat to 300 degrees and cook for 45 minutes. Test to see if the lamb is tender. You may need to cook for an additional 15 to 30 minutes. If you’re making this in a crock pot you should cook at high for 2 1/2 to 3 hours or low for 5 to 6 hours. |
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