Mediterranean Style Wine Braised Lamb Shanks with Vegetables (themediterraneandish)

Spice Mix

2 1/4 t garlic powder
1 t sweet Spanish paprika
1 t salt
1 t freshly ground black pepper
3/4 t ground nutmeg

Mix together.

Lamb 

6 American Lamb Shanks
2 T olive oil
1 medium yellow onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 c dry red wine (don’t use expensive wine here)
3 c low-sodium beef broth
1, 28 oz can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary

Preheat the oven to 350 F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 min or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat. Add onions, celery, carrots and potatoes. Saute for 5 – 7 min on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit. Add broth, tomatoes, cinnamon sticks, thyme and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 min. Turn heat off. Cover pot and transfer to pre-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.) To Make Ahead: These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge. Bring to room temp before heating. Place the lamb shanks in an oven-safe dish with 1/2 c broth or water. Cover and heat in a 350 F heated oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat. When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top. Slow Cooker Instructions: If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less c wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker.  Set the slow cooker on low for 8 hours.

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