Braised Lamb Shanks

Nothing is easier than braising meat particularly eating it on a cold winter day.  I made these lamb shanks earlier in the week and then just heated them up slowly for dinner later on.  Super simple.

Lamb Shanks ( I used 3 but you could do 4 or more and just add more liquid )

1 large vidallia onion thinly sliced

3 carrots peeled and sliced into 1" chunks

2 cups beef broth

2 cups red wine

1 spice sack filled with 2 sprigs fresh thyme, 2 bay leaves, a few peppercorns

salt and pepper

smoked paprika

In a dutch oven or even a large deep pot cover the bottom with olive oil.  Coat the lamb shanks with salt, pepper and smoked paprika ( you don't have to use smoked ).  Brown them.  About 3 minutes on each side.  Take out the shanks and set aside.

Toss in the carrots and onions and saute until the onions begin to soften.  Add in the spice sack.  Add the lamb shanks back in.  Cover with the liquids and toss in another 1/2 tsp. kosher salt.  Bring to a boil and then down to a simmer.  Let this hang out on the stove for 4 hours until the lamb is almost falling off the bone.  The liquids should definitely almost cover the meats and if doesn't then add more broth or wine.

You can serve it that night or let it cool and toss in the fridge until you are ready to use.  I took it out a day later and put the pot in an oven set at 250 and for a few hours until it was ready.  Wasn't around so it just slowly returned to warm when I was out at a meeting.

Serve this over a bowl of couscous.  I also served pan fried brussel sprouts on the side. 


Comments (Archived):

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