Lamb Shanks

A lamb shank is a cut of meat from the leg of a lamb. It is a tougher cut of meat because it comes from a heavily exercised part of the animal, but it is full of flavor and becomes tender when cooked slowly. The best way to cook a lamb shank is by braising it, which involves cooking it in a liquid such as broth or wine. This can be done in a slow cooker or in the oven. The lamb shank can also be grilled or roasted, but it will not be as tender as it would be if braised. Some common seasonings to use with lamb shanks include rosemary, garlic, and mint.

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 cup red wine
• 1 cup beef broth
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper to taste (Also try our Northwoods Seasoning)

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat.
3. Season the lamb shanks with salt and pepper, then place them in the pot and brown them on all sides.
4. Remove the lamb shanks from the pot and set them aside.
5. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
6. Return the lamb shanks to the pot and pour in the red wine and beef broth.
7. Add the rosemary and thyme sprigs to the pot.
8. Bring the liquid to a boil, then cover the pot and transfer it to the oven.
9. Braise the lamb shanks in the oven for 2-3 hours, or until they are tender and falling off the bone.
10. Remove the pot from the oven and let the lamb shanks rest for a few minutes before serving.