Braised Lamb Shanks
- Ready In:
- 6hrs
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 6 lamb shanks (about 4 lb)
- 1 teaspoon herbes de provence
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon extra virgin olive oil
-
INGREDIENTS FOR BALSAMIC TOMATO SAUCE
- 1 tablespoon extra virgin olive oil
- 2 onions, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (796 ml) can tomatoes
- 2 tablespoons granulated sugar
- 2 tablespoons balsamic vinegar
- 1 sprig fresh basil or 1 teaspoon dried basil
- 6 rosemary sprigs, for garnish
directions
- Rub lamb shanks with herbes de Provence, salt and pepper. In a Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to a slow cooker.
- METHOD FOR BALSAMIC TOMATO SAUCE:.
- Drain fat from Dutch oven; heat oil over medium heat. Fry onions, garlic, bay leaf, oregano, salt and pepper until onions are softened, about 5 minutes. Scrape into slow cooker. Stir to combine.
- Cover and cook on low until lamb is tender and separates easily from bone, about 6 hours. Transfer lamb to platter; cover and keep warm. Skim off fat.
- Pour cooking liquid into a wide saucepan; bring to a boil over high heat. Boil untl thickened and reduced to 4 cups, about 15 minutes. Shred basil and sprinkle into sauce. Serve with lamb. Garnish with rosemary sprigs.
- Accompany meal with mashed potatoes and mixed vegetables.
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