Thom's Braised Lamb Shanks

By Thom7747

I serve my Lamb Shank with steamed Asparagus.

Ingredients

• 1 lamb shank
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 clove garlic, smashed
• 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 16 ounces chicken broth
• 1 bay leaf
• 1 small fresh rosemary sprig
• 1 fresh thyme sprig

Details

Servings 1
Adapted from thomcooks.com

Preparation

Step 1

Preheat oven to 350°F.

In a casserole dish, dutch over, or skillet; season shank with salt and pepper then brown shank in olive oil and remove to warm plate.

Saute onion, celery, carrot, and garlic until vegetables are very brown.

Add wine and wine vinegar and reduce by two-thirds.

Add chicken broth and lamb then simmer 3 minutes.

Tie spices together and add to lamb.

Cover and place in oven then cook for 1 1/4 hour.

Remove lamb.

Strain out vegetables and discard them, saving the liquid.

Return liquid to pot, bring to a boil over medium-high heat, and cook until reduced to 1/2 cups, about 20 minutes.

Serve reduced sauce over lamb.