This is a great alternative to brisket if everyone is looking for something new. It will still provide the melt-in-your-mouth, fall-apart meat and delicious pan sauces that can be enjoyed over noodles, rice or challah.
Use Grow & Behold Lamb Shanks and Beef Bone Broth for this recipe.
Braised Lamb Shanks
Servings
4 Servings
Ingredients
- 4 Grow and Behold lamb shanks
- 1 cup minced carrot
- 1 cup minced onion
- 1 cup minced celery
- Olive oil for sauteeing
- 1 tablespoon paprika
- 4 cloves garlic
- 3 sprigs of fresh thyme
- 1 quart Grow and Behold beef bone broth
Instructions
- Preheat oven to 250°F .
- Pat shanks dry, sprinkle with paprika, set aside. Chop 1 clove garlic together with leaves from 1 sprig thyme, and set aside.
- In a large Dutch oven, sauté onion, carrot and celery in olive oil until they begin to soften (this is called a “mirepoix,” a very common base for soups and stews). Add garlic/thyme muddle, stir, and sauté just until the garlic and herbs become fragrant. Remove mirepoix from pan, reserve, and return pan to heat.
- Add olive oil, and brown shanks on all sides in pan. After shanks have browned, remove from pan, and deglaze with 1 cup beef broth. Return all ingredients to pan, and add remaining beef broth. Cover and braise in the oven until meat is fork tender, about 2 to 3 hours. When shanks are done, remove from pan, and strain liquid through cheesecloth into a small dish. Serve with warm jus over quinoa.
- Recipe by Naf Hanau
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