Cut | SHANK |
Cook | One Pot Sear & Slow Cook |
Serves | 4 |
Prep time | 25 MINS |
Cook time | 2 HOURS |
Level | EASY - MEDIUM |
4 Atkins Ranch lamb shanks
2 Tablespoons olive oil
1 Tablespoon Kosher salt
2 teaspoons freshly ground black pepper
1 large peeled Spanish yellow onion, cut into wedges
2 medium carrots, peeled and cut into obliques
3 medium ribs celery, chopped
2 medium parsnips, peeled and cut into large chunks
2 garlic cloves, minced
1 small bunch fresh thyme sprigs
2 fresh rosemary sprigs
2 cups of red wine (eg. Cabernet Sauvignon)
1 Tablespoon balsamic vinegar
3 Tablespoons tomato paste
6 cups chicken stock
Serve with mashed potatoes, garnish with additional herbs
Preheat oven to 350 F.
Season shanks with salt and pepper on both sides.
Working in batches, sear lamb in a dutch oven over high heat with olive oil until browned on all sides, about 5 minutes per side.
Reduce heat to medium and set the lamb to the side. Add vegetables to the dutch oven and cook until browned, about 10 minutes. Stir occasionally.
Deglaze with red wine and cook until the amount of liquid is reduced by half.
Stir in tomato paste until it is completely mixed in and reduce heat to medium.
Add stock and herbs. Stir.
Add the lamb shanks back into the pot, cover, and cook at 350° for about 2 hours. The meat will fall off the bone.
Using a spoon or tongs, remove the meat from the pot and set aside. Place the pot with liquid on the stove top over medium and cook an additional 5 minutes over medium high, with the lid off, until the sauce is thickened.
Serve shanks and vegetables over mashed potatoes. Add sauce and fresh herbs. Season with salt and pepper as desired.