Now that fall is here I have started making more comfort food like curries and stews. It has always been a tradition of mine to make a slow cooked meal every Sunday. I like to make my Sunday meals early in the morning so that I have the rest of the day to chill. Nothing like relaxing on a Sunday with beautiful aromas coming from the kitchen and the promise of a great meal later.
I have used this braised lamb shank recipe so many times and its perfect for a cold fall or winter night. Cooking the shanks for at least 2 hours in a wine and herb infused broth is what increases the delish factor of this dish.
2 medium sized lamb shanks
1/2 cup red wine
3 cups chicken broth
3 tbsp tomato paste
1 cup crushed tomatoes
3 large garlic cloves
1 medium carrot
1 stalk celery
1 handful of fresh rosemary and thyme
salt and freshly ground pepper
1 tbsp flour
– Preheat oven to 350 degrees
– Season the lamb shanks generously with salt and pepper followed by a dusting of flour.
– Heat olive oil in dutch oven and brown the lamb shanks
– While the shanks are browning pulse onion, garlic, carrot and celery in a food processor.
– Remove shanks from dutch oven and sautee’ the onion mix for about 3 minutes. Return shanks into the dutch oven and add wine.
– After wine has reduced add tomato paste, crushed tomatoes and cook for another 2 minutes then add chicken broth.
– Add the fresh herbs over the shanks, cover and cook in the oven for about 2 hours.
– Serve with rice, mashed potatoes or polenta.