Braised Lamb Shanks

I used a slow cooker because lamb shanks can be a little tough... These are fall off the bone good!

Ingredients:

* 1 yellow onion, diced
* 2 celery stalks, diced
* 2 carrots, peeled and diced
* 3 garlic cloves, crushed
* 2 cups chicken stock
* 1 cup peeled, seeded and chopped tomatoes
* 2 Tbs. tomato paste
* 1 tsp. chopped fresh thyme
* 1 bay leaf
* 4 lamb shanks, external fat trimmed
* Salt and freshly ground pepper, to taste
* 2 Tbs. olive oil
* 1 cup red wine

Directions:

Put the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to combine.

Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the shanks and brown on all sides, about 5 minutes total. Transfer to the slow cooker.

Remove the sauté pan from the heat, pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Transfer the lamb shanks to a large serving dish.

Remove the bay leaf from the cooking liquid. Using a blender or stick blender, puree the liquids and solids until smooth. Pour some of the sauce over the shanks and pass the rest alongside.

Serves 4.

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