Lamb Shanks (2 Shanks)
Lamb Shanks (2 Shanks)
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Lamb Shank
Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth. Great cooked in a dutch oven or instant pot.
Each Package is approximately 2 Lbs.
Braised Lamb Shanks
2 lbs KY Lamb Shanks, 2-4 bones
4 sprigs of rosemary, minced
4 bay leaves
4 sprigs of thyme, minced
1 large onion, quartered
4 carrots, chopped
2 celery stalks, chopped
2 T tomato paste
1 C wine, we use merlot
1 can diced tomatoes
1 C beef broth
Directions:
Marinade shanks in a drizzle of olive oil, and spices for 4 hours, up to overnight for best flavors. See chef's notes.
Season with S&P, brown on all sides in dutch oven.
Remove the shanks and brown onion, carrots and celery until they begin to soften. Add tomato paste, cook for about a minute stirring, add wine to deglaze pot. Allow liquid to cook until reduced by 1/2.
Add tomatoes, mix and adjust seasoning as needed. You will need a generous pinch of S&P. Nestle shanks back into the liquid along with the beef stock. Cover with lid and braise in oven at 325° for 1.5/2 hours, or until fork tender.
Allow to sit until the fat comes to the surface, remove fat. Put shanks shanks in a small bowl to make gravy. Make a cornstarch slurry and add to liquid. Cook until liquid turns into a gravy.
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