How To Prepare Lamb Shanks Braised With Red Wine And Rosemary?

Product(s):

NZ Premium Grass-Fed Lamb Hind Shanks

Preparation Time: 15 mins Cooking Time: 3 hrs 15 mins Serving: 4

Ingredients:

• 4 Lamb Shanks
• 2 Tablespoons Olive Oil
• 1 Medium Onion, Chopped
• 3 Carrots, Chopped
• 3 Celery Stalks, Chopped
• 5 Cloves Garlic, Minced
• 3 Cups Dry Red Wine
• 1 (28 Ounce) Can Diced Tomatoes
• 1 (4 Ounce) Can Tomato Paste
• 2 (14 Ounce) Cans Beef Broth
• 5 Teaspoons Fresh Chopped Rosemary
• 2 Teaspoons Dried Oregano
• Salt & Pepper To Taste

  Gremolata

• 1/3 Cup Fresh Parsley Leaves
• 1 Large Garlic Clove, Peeled
• Zest From 1 Lemon

Instructions:

1. Heat the oil in a large cast-iron dutch oven over medium heat.
2. Salt and pepper the shanks, then brown them on all sides, about 8 minutes.
3. Remove the shanks to a plate.
4. Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned about 10 minutes.
5. Pour in the wine, tomatoes, paste, broth, rosemary, and oregano, and bring to a boil.
6. Reduce the heat to a simmer, and season with salt and pepper.
7. Add the shanks to the pot, and cover with a lid.
8. Cook over low heat until tender, about 2 1/2 hours, removing the lid during the last hour.
9. Remove the shanks to a plate, cover with foil, and bring the sauce to a rapid boil.
10. Cook the sauce until thickened.
11. While the sauce is thickening, chop the parsley, garlic, and lemon zest until finely chopped for the topping.
12. Return the shanks to the pot to rewarm.
13. Serve the shanks with sauce spooned on top, and then top with a spoonful of gremolata.

Posted by Aussie Meat and for this fabulous recipe, we thank Italian Food Forever for the recipe link https://www.italianfoodforever.com/2016/04/lamb-shanks-braised-with-red-wine-rosemary/