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Braised Lamb Shanks
Liberally season the surfaces of the shanks with coarse salt and pepper. In a smoking hot cast iron skillet, melt the lard and brown all sides of the shanks. Remove the shanks to a dutch oven and add the vegetables to the hot pan. Saute the vegetables until lightly caramelized, and add the herbs. Deglaze the pan with the wine, scraping loose any yummy bits stuck to the surface. Add the stock, and . . .
Prep Time: 00:30
Cook Time: 06:00
4 lamb shanks (or any other tough cut of meat)
1 tbl . lard
2 carrots, 1/2” dice
1 red onion, 1/2”| dice
2 cloves of garlic, peeled
2 tsp. dried oregano
2 tsp. dried thyme
1 cup cabernet sauvingon
1 cup strong beef stock
salt and pepper
1Liberally season the surfaces of the shanks with coarse salt and pepper.
2In a smoking hot cast iron skillet, melt the lard and brown all sides of the shanks.
3Remove the shanks to a dutch oven and add the vegetables to the hot pan.
4Saute the vegetables until lightly caramelized, and add the herbs.
5Deglaze the pan with the wine, scraping loose any yummy bits stuck to the surface.
6Add the stock, and pour all of it over the shanks.
7Cover the dutch oven and place it in a 225F oven, for 6-8 hours.
8To serve, remove the shanks from the dutch oven. The meat will easily fall from the bone. Separate the bones, and pile the meat on a serving dish. Strain the braising liquid. Pour some of it over the meat, and serve the remainder in a small pitcher, or gravy boat.
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