Recipes

---

1 Tbsp Olive Oil

4 lbs Lamb Shanks

salt & pepper

1 med yellow onion, diced

4 lg cloves garlic, minced

1/4 cup all purpose flour

2 cups beef broth

1 1/2 cups red wine (I used Purple Toad Sweet Soft Red)

14 oz can tomato sauce (I used my home canned spaghetti sauce)

1 tsp fresh rosemary, chopped

2 bay leaves

Preheat oven to 350 degrees.  Let the lamb shanks sit out for 10 minutes before beginning to brown them.  This is a good time to chop your carrots, onion and garlic.

Add 1 Tbsp olive oil to a large dutch oven over medium heat.  Season the lamb shanks all over with salt & pepper, and brown them on all sides, working in batches if necessary to make it easier.  Set aside on a plate.

Add the onions and carrots, and cook stirring, for a few minutes, until the onion is soft and translucent.  Add the garlic and cook a minute more.

Coat the lamb shanks in the flour - don't worry about making it perfectly even.  Add them on top of the veggies and pour in the red wine, tomato sauce and beef broth.  Try to make sure all the meat is covered with the liquid or covered as much as possible.  Add the rosemary and bay leaves and bring to a simmer over medium heat on the stove.  Once it's simmering, turn off the heat, cover and place in the oven.

Cook for 1 hour at 350 degrees and rotate any pieces of meat that are sticking out above the level of liquid in the pot.  Return to the oven, turn the oven temp down to 325 degrees and cook 35 to 45 minutes more.  The meat should be fork tender and should shred easily when done.

Enjoy immediately!  Serve with couscous, mashed potatoes, orzo or any other side you might have on hand.  Store leftovers in airtight container in the fridge for up to 5 days.

USDA recommends cooking lamb to an internal temperature of 145 degrees with a 3 minute rest.

4 servings - prep 30 minutes - cook 1 hr 45 minutes

Recipe by Blue Blood from the AmericanLamb.com website