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Braised Lamb Shank
Guest recipe created by Sydney Tshabalala who experimented using thyme essential oil.
Prep Time: 00:30
Cook Time: 03:30
4 lamb shanks
2 large carrots, roughly chopped
1 onion, diced
3 garlic cloves
3 bay leaves
3 thyme sprigs
750 ml full bodied red wine
3 cups beef stock
1 tbsp brown sugar
4 drops thyme essential oil
1In a large pot, sear the lamb and season and seasons with salt and pepper.
2Add all vegetables and reduce heat to glaze.
3Pour half the wine and the stock into the pot, cook for 3.5 hours.
4Carefully remove meat and set aside, skim the fat from the pot and blend the vegetables and stock together.
5Heat the pan to 355 F, add remaining red wine, add brown sugar.
6Once reduced place lamb shanks back in pot and add essential oil drops. Warm & serve.
Learn more about thyme essential oil: http://www.cookingwithessentialoils.ca/blog/cooking-with-essential-oils-thyme-eo
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