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Braised Lamb Shanks

Braised Lamb Shanks
Recipe Date:
October 4, 2013
Serving Size:
Cook Time:
  • 4 lamb shanks
  • 1.5 l beef stock
  • 1 large carrot
  • 1 large onion
  • 3 garlic cloves, whole
  • 1 small bunch of thyme
  • 2 bay leaves
  • 90 ml olive oil
  • 1 tsp black peppercorns

Preheat oven to 300°F. Heat olive oil on high in 4L stock pot. Season shanks with salt & pepper, sear for 2-3 minutes per side. Remove shanks and set aside.

Add vegetables and spices to hot pot and cook for 2 minutes, stirring continuously. Add red wine, shanks, and cover with beef stock. Cover pot and place in oven for 3-3.5 hours. Remove cooked shanks and reserve warm.

Strain braising liquid through a fine sieve into sauce pot. Reduce liquid until desired consistency. Serve over shanks and enjoy!

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