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Lamb Shanks Recipe

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Patricia Monson


2 Lamb Shanks
Salt and Pepper
1 Tb olive oil
1 Onion, quartered
1 carrot, cut in big dice
1 celery, cut in big dice
1 shallot, sliced
3 cloves garlic, sliced
2 cups dry red wine
2-3 cups beef broth
1 large can whole tomatoes
Fresh thyme and rosemary sprigs, tie with string or put in cheesecloth.
1 Tb.Italian Seasoning
1 tsp.Garlic & Sea Salt blend

12 baby potatoes

Preheat oven to 280
Sprinkle lamb shanks with salt and pepper. In a large Dutch oven pot, heat olive oil over medium-high heat,brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now.

In dutch oven place onion, carrot, celery, shallot and garlic and saute about 5 minutes. Place shanks on top of vegetables. Add wine, can of tomatoes and enough stock to cover shanks. Add fresh herbs and Italian seasoning and grind in garlic and sea salt.

Bring to a boil for 10 minutes. Remove from heat and cover.

Place in preheated oven for 2 hours. Baste occasionally and adjust seasonings.

Meat should be about to fall of the bones. Remove shanks from dutch oven and set aside on platter, covered to keep warm.

On stove top bring remaining ingredients to boil. Remove fresh herbs. Add baby potatoes. Simmer until liquid evaporates slightly and potatoes are cooked. Adjust seasonings if necessary.

Remove potatoes to platter.

At this point the sauce can be pulverized with hand blender or in food processor. I like to leave it a bit chunky.

Serve lamb shanks and potatoes with gravy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These are truly comfort food. They smell so good cooking and are so tender they will fall off the bones. Adjust seasonings to your taste. I like to use different fresh herbs.




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