One-Pot Fall-off-the-bone tender braised Lamb Shanks
Ingredients:
ü Two large Lamb Shanks
ü Bunch of thyme
ü Couple of stems of rosemary
ü 3-4 Few sage leaves
ü 4-5 cloves of garlic
ü Medium size onion cut into 4 quarters
ü Medium size carrot cut into ½ to 1-inch pieces
ü 3 medium size potatoes cut into quarters
ü One stem of celery cut into ½-1-inch pieces
ü ½ cup of white wine
ü ¼ cup of olive oil
ü Salt and Pepper for taste
ü 2-3 tsp of garlic powder
ü 1tsp of smoked paprika
ü 250ML of Chicken Stock
Instructions:
ü Using paper towel make sure that the lambs are dry
ü Mix salt, pepper, Paprika and garlic powder (be generous with salt and pepper) and season the lamb with the mix
ü Coat lamb shanks with coat of flour
ü Pour some of the olive oil in cast iron pot in medium heat and sear the meat all around to get crusty caramelized exterior. Don’t skip the searing step; it imparts such big flavor and good texture.
ü Put aside the meat, reduce the heat and in the same pot lightly fry onion then other vegies and chopped herbs
ü Mix them well and lightly cook them and add 2-3 tsps. of tomato puree and mix well
ü Add white wine. And mix well and let the alcohol evaporate
ü Place the lambs on the bed of veggies and let cook couple of minutes in lower heat and add chicken stock and ensure the meat is submerged in liquid
ü Increase the heat to the boiling and keep turning the lambs to get flavors all around
ü Reduce the heat to the lowest and cook for 2-3 hours, regularly checking to make sure pot will not run out of liquid
I served the lamb shanks on polenta. Again, our 15-year-old practically most of the meat and we ended up with bones. Oh -well, my pay back will come from my grandchildren one day.