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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 lamb shanks |
salt and pepper |
1 cup(s) flour |
5 tablespoon(s) olive oil |
1 large onion roughly sliced |
3 carrots roughly chopped |
3 ribs of celery roughly chopped |
3 sprig(s) fresh rosemary |
3 sprig(s) fresh thyme |
3 cup(s) dry red wine |
3 cup(s) chicken broth |
Directions:
1. Preheat oven to 350 degrees.
2. Season lamb shanks with salt and pepper. Place in large plastic bag. Add flour and shake.
3. In large oven proof dutch oven, over medium heat, add the olive oil. Add lamb shanks and sear on all four sides, about 2 minutes per side. Remove and reserve.
4. Add additional olive oil if needed and cook onion, carrots and celery for approximately 6 minutes, or until they start to brown. Stir occassionally. Add chicken broth, stir up the brown bits off the bottom of the pan and bring stock to boil.
5. Transfer lamb shanks to the pan and pour wine over the top, spread herbs and cover with lid. The liquid should cover at least three-quarters of the shanks. Add more wine and broth if needed. Braise shanks in oven for 3 hours, then uncover and continue cooking for 30 additional minutes.
6. Remove shanks and reduce liquid by about 2/3 or until it's a thick and intensley flavored sauce.
7. Serve with mashed potatoes or polenta.
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