Recipe: Foolproof Braised Lamb Shanks

Ingredients

• 6 lamb shanks - about 5 1/2 pounds
• 2 tbsp olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• salt and fresh ground black pepper to taste
• 1 tablespoon butter
• 1 onion - diced
• 1 rib celery - diced
• 1 large carrot - diced
• 1 tablespoon flour
• 4 cloves garlic - minced
• 1/2 cup drinkable red wine
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 cup water
• 1/8 teaspoon cinnamon
• 1 teaspoon minced fresh rosemary leaves

Instructions

Step 1

Place 6 lamb shanks into a baking pan.
Add 2 tbsp olive oil, 1/2 teaspoon dried rosemary, some salt and pepper. Give it a Toss.
Let Lamb shanks coated them well.

Step 2

Bake them in an oven at 450F for 30 minutes.

Step 3

In the meantime, get a sauce pan over med-high heat. Add some butter.
When the pan is hot and the butter is melted, add the onion, rib celery,
and large carrot. Cook for a few minutes until vegetables become soft and tender.

Step 4

Add 1 tablespoon flour, give it a stir, cook for about 1 minute. Add 4 minced cloves garlic,
cook for about 1 minute. Add 1/2 cup drinkable red wine,
1 cup chicken broth,
1 tablespoon balsamic vinegar,
1 cup water,
and 1/8 teaspoon cinnamon. Mix well.

Step 5

After the lambs are done, remove them. Pour the braising liquid over the lambs evenly.
Cover this with foil. Cook in an oven at 325F for 1 hour. Then remove, Flip the lambs, re-wrap, bake 1 hour more.

Step 6

After done, Transfer only the lambs to a bowl. Cover the bowl with foil.
Transfer the cooking liquid to the sauce pan. Use high heat to reduce this for 10 minutes.
While it is boiling, there is fat on the top of the sauce. Use a big spoon to get rid of the fat.
Add 1 teaspoon minced fresh rosemary leaves, stir around.

Step 7

Transfer the lambs to a serving plate, pour over the sauce. Enjoy.