PASTURE RAISED LAMB, SHANKS

Slow-Cooked Pasture-Raised Lamb Shank

This recipe for slow-cooked pasture-raised lamb shank will delight your taste buds with its tender and flavorful meat that falls off the bone. The combination of aromatic herbs, vegetables, and a rich broth creates a comforting and impressive dish perfect for any special occasion.

Preparation Time: 15 minutes Cooking Time: 3.5 - 4 hours Serves: 2-4

Ingredients:

• 2 pasture-raised lamb shanks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup red wine (such as Cabernet Sauvignon)
• 2 cups beef or vegetable broth
• 1 can (14 oz) diced tomatoes
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat your oven to 325°F (165°C).

2. Season the lamb shanks generously with salt and freshly ground black pepper.

3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear them until they are well-browned on all sides. This should take about 5-7 minutes. Remove the shanks from the pot and set them aside.

4. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.

5. Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot. Cook for another 1-2 minutes, until the garlic becomes fragrant.

6. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot.

7. Return the lamb shanks to the pot and add the diced tomatoes and broth. The liquid should cover most of the lamb shanks. If needed, you can add a bit more broth or water.

8. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

9. Let the lamb shanks slow-cook in the oven for 3 to 3.5 hours, or until the meat is tender and easily pulls away from the bone.

10. Once cooked, remove the pot from the oven and carefully take out the lamb shanks. Discard the bay leaf.

11. If you prefer a thicker sauce, you can simmer the cooking liquid on the stovetop over medium heat until it reduces to your desired consistency.

12. Serve the lamb shanks over a bed of mashed potatoes, polenta, or your favorite side dish. Spoon some of the cooking liquid and vegetables over the top.

13. Garnish with chopped fresh parsley before serving.

Enjoy your delectable slow-cooked pasture-raised lamb shank masterpiece!

(Note: Cooking times may vary slightly based on the size of your lamb shanks and the specific oven temperature.)