Recipe: Braised Lamb Shanks

Posted By , March 19, 2014

chef marvin woodsThis slow-cooking meal is perfect for cooler weather and worth every minute of the wait.

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Servings: 4-6

4 tablespoons grapeseed oil
4 pounds lamb shanks, cut into 1 ½-2 inch sections
2 medium onions peeled rough-cut
3 carrots washed, medium rough-cut, bottom removed
5 cloves garlic rough, chopped fine
1 cup red wine (not cooking wine)
1 can 14 ounce peeled plum tomatoes
1 cup beef stock or chicken stock
2 teaspoons fresh rosemary or 1 teaspoon dried
1 bay leaf
1 teaspoon red wine vinegar
1 tablespoon salt (sea or kosher)
1 teaspoon black pepper
1 pound Yukon gold potatoes, washed and placed in whole


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  1. Heat oven to 200 F.
0 calories
5 stars - based on 0 reviews