Braised Lamb Shank w/herbs

Braised Lamb Shank w/herbs
Braised Lamb Shank w/herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Lamb Shanks

  • 0.5

    tsp kosher salt

  • 0.5

    tsp freshly ground pepper

  • 2

    tbsp EVOO

  • 2

    spanish onions (2 cups), chopped

  • 3

    large carrots (2 cups), peeled and cut into 1/4-in rounds

  • 10

    garlic cloves, minced

  • 1

    bottle red wine (Rhone if possible)

  • 28-oz can crushed tomatoes, with juice

  • 2

    10.5 oz cans of beef stock

  • 2

    tsp rosemary

  • 1

    tsp herbes de provence

Directions

Season shanks with salt/pepper. Heat oil in heavy, large pot over medium-high heat. In batches, cook shanks until brown on both sides, about 4 minutes per side. Transfer shanks to a plate. Add onions, carrots, and garlic to pot and saute until golden-brown, about 10 minutes. Stir in wine, tomatoes, and stock and let boil for 5 minutes. Add both herbs and lamb to sauce. Return to boil for 3 more minutes, then reduce heat to med-low. Cover and simmer on med-low until tender, about 2 hours. Remove lamb, and simmer sauce about 20 minutes longer on med-low until thickened. Return lamb and simmer another 10 minutes. Serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: