This slow-cooked lamb shank is fit for a king! As it cooks, the lamb is infused with the flavors and juices from the veggies and herbs, leaving the lamb tender and flavorful.
This just might become your new go-to lamb recipe.
INGREDIENTS:
4 small lamb shanks , about 3/4-1 pound each; preferably local farm raised & grass-fed, at room temperature
3 tablespoons olive oil
1 cup diced onion , about 1 medium
1 cup diced carrot , about 1 large
4 garlic cloves , minced
1/2 cup good quality red wine
2 cups good quality beef stock , homemade or store bought
1 cups good quality chicken stock , homemade or store bought
3 tablespoon tomato paste
1 tablespoon fresh rosemary , chopped (can substitute 1 teaspoon dried rosemary.
DIRECTIONS:
1.Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
2.Preheat oven to 325F/163C degrees.
3.Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
4.Reduce heat to medium and add onion, carrot, and garlic to the pan. Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.
5.Braise the shanks for 2-2 1/2 hours, or until lamb is fork tender.
6.Place the cooked shanks on a serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Place one lamb shank on a plate, spoon sauce over it, and sprinkle with chopped parsley.
I'm certain you'll love it!