Fox Trot Farm Braised Lamb Shanks
Fox Trot Farm lamb shanks are meaty and tender, and cooking them low and slow in moist heat (braising) brings out every bit of flavor from the bone. Each package contains two shanks and weighs about a pound and a half….the perfect portion for two hungry diners! Oh….I have to say that the aroma that fills your kitchen while these are braising will have everyone trying to steal a peek to see what you are up to in the kitchen!
Fox Trot Farm Braised Lamb Shanks
Brown and then braise with vegetables and flavorful broth, turning every 20 minutes or so, for 2 hours or until the meat is fall-off-the-bone tender. Serve over rice, potatoes, noodles, or just in a bowl with the broth and sop up all that delicious broth with crusty bread or rolls. One shank is a perfect portion for each person.
Equipment
- Dutch Oven with a tight fitting lid
Ingredients
- 1 pkg Fox Trot Farm Lamb Shanks about 1 1/2 lbs.
- Flour, salt & pepper as needed
- 2 tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 tsp minced garlic heaping
- 1/2 tsp dried thyme
- 2 tbsp tomato paste
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio, or chicken broth
- 3 cups chicken broth
- 1 large bay leaf
- Salt & Pepper to taste
Instructions
- Defrost, rinse and dry lamb shanks.-Liberally dust with flour, salt, and pepper.
- Heat oil in Dutch oven till shimmering. Do not burn.
- Brown shanks on all sides in hot oil, turning as the meat becomes deep brown. (Important for richer flavor to not skip this step.) Remove browned shanks to plate.
- Add chopped vegetables to the pan drippings and sauté till they start to soften.
- Add garlic, thyme, and tomato paste and stir till combined with vegetables.
- Pour 1 cup wine (or chicken broth), and remaining broth into the vegetable mixture. Bring to a boil, then reduce to a simmer.
- Add bay leaf and season to taste with salt and pepper. (I go light on the pepper and let folks add more to their plate when served.)
- Return shanks to the Dutch oven and nestle them down into the vegetables and broth. Tightly cover and turn heat down to low simmer.
- Braise, turning every 20 minutes or so, for 2 hours or until the meat is falling-off-the-bone tender. You may also move Dutch oven to your 300° oven to finish braising.