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.