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.