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Prep Time: 900 Minutes Cook Time: 240 Minutes |
Ready In: 1140 Minutes Servings: 8 |
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This recipe comes from a high end golf course chef. Super tasty! I make this in my crock pot after cooking all the veggies. Ingredients:
4 -5 lbs lamb shanks |
salt |
pepper |
1/4 cup olive oil |
1/4 cup whole garlic clove |
6 ounces chopped onions |
6 ounces chopped celery |
1 cup cabernet sauvignon wine |
4 sprigs fresh parsley |
4 sprigs fresh thyme |
1 bay leaf |
1 teaspoon whole black peppercorn |
3 quarts beef stock |
Directions:
1. Season lamb shanks with salt and pepper. Heat olive oil in a skillet over medium high heat and brown shanks well. Add garlic, onion and celery – cook until garlic begins to brown. Add cabernet, herbs and beef stock. Bring to a simmer. Simmer very low for 3-4 hours or until meat is fork tender.
2. Remove shanks for liquid. Strain and degrease cooking liquid. Reduce as desired but I suggest a syrupy consistency. Serve with the shanks.
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