Braised Lamb Shanks

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Lamb shanks slowly braised in a sauce spiced with fall flavors.

Preparation time: 15 min
Cooking time: 2.5 hrs

Difficulty: Medium - experience needed
Serves: 4


4 lamb shanks
Olive Oil
1 medium onion, rough chopped
1 shallot, rough chopped
15 baby carrots
2 celery stalks, rough chopped & 1 celery leaf
4 cloves of garlic
1/4 bottle red wine
16 oz of Beef Broth
2-3 cans of chopped tomatoes
Tbsp minced fresh thyme
Tbsp minced fresh rosemary
Salt & Pepper
1 Tsp ground cloves
1/2 Tsp groud nutmeg
2 bay leaves
1/2 Tbsp butter


Pat dry shanks and generously salt and pepper all sides. Heat olive oil in large dutch oven on stove. Add shanks and brown on all sides. Remove shanks and set aside.

Add vegetables to same dutch oven and saute for 5 mins, stirring frequently. Stir in fresh herbs, saute for 2 mins. Add red wine and saute 1-2 mins, cooking off alcohol. Add beef broth, tomatoes and remaining spices, saute 2 minutes. Add bay leaves and celery leaf. Put shanks back into mixture, laying them down in the sauce lengthwise. They should be about 3/4 covered in sauce - add more tomatoes, broth, and/or wine if needed. Cover and and simmer over low heat for 1 hour. After 1 hour, turn the shanks over, cover, and continue to simmer for 30 minutes. Continue to simmer until shanks are fall off the bone tender. Depending on shank size, time will vary.

When shanks are done, remove and set aside with foil over to keep warm. Pick out bay leaves and celery leaf. Using an immersion blender, blend sauce/vegetables. Carefully, pour 6 cups of sauce into a fat seperator, and from there into a sauce pan heated over med-high heat. Cook down sauce to thicken it, roughly 5-10 minutes. Taste and adjust sauce as needed with spices/salt while it cooks down. When ready to serve, stir in cold butter.

Arrange shanks on plate and pour sauce over shanks.


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