Lamb Shanks Cooked up.
Growing up we didn’t have very much lamb, and the more I think about it only the adults had it. Something that children wouldn’t appreciate in the old days. well time have changed and lamb is being served frequently now. This recipe can use a variety of meat cuts from lamb shoulder to chuck beef roast. here is a fantastic dish from Bonappetit, http://www.bonappetit.com/recipe/braised-lamb-shanks-gremolata-baked-polenta.
- 2 lamb shanks
- 1 onion
- 3 carrots
- 6 cloves garlic
- 2 cups red wine, something that you would drink. After all your going to eat this meal
- 28 oz Canned tomatoes
- 2 cups beef broth
- fresh rosemary
- fresh thyme
Let the meat get to room temp before starting.
Wash the meat and pat dry
Brown the meat, use a little olive oil and brown all sides, this seals the meat
Remove the meat and set it aside and start saute the vegetables in the same pot that you did the meat.
Pull the vegetables out of the pot and place the meat back in first, then add the vegetables, tomatoes too.
cover with the broth and wine
Bring to a boil and reduce the heat to a simmer or place in the oven at 300 deg for about 2 hours
If you can flip the meat after the first hour.