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Slow Braised Lamb Shanks

Comfort food at its best. Warm and hearty. Great for a cold winter's blustery night.

Prep
Cook
Serves 6people
Ingredients
2
cups shallots
5
garlic cloves, peeled and smashed
1 1/2
cups carrots, peeled and diced
2
tbsp tomato paste
1
tbsp fresh thyme, minced
2
tbsp veg oil
4
lb lamb shanks (about 4-6 total)
1
cup dry red wine
1
qt beef stock
s&p
parsley for garnish
Directions
1.
Heat oil in heavy pot. Add shallots, carrots, tomato paste and thyme. Season with S&P and mix.
2.
Pat shanks dry with paper towels and season generously with S&P. Dust with flour and shake off excess. Add to pot and brown all over.
3.
Add red wine to hot pan to deglaze & scrape up brown bits. Add beef stock. Cook on low for 4 hours.
4.
If desired, thicken some of the braising liquid to make a sauce - in a saucepan over med heat, melt 2 T butter. Mix 3 T flour into butter and cook 2-3 min. Add C of braising liquid in a steady stream, stirring or whisking into butter mix. Slowly pour more of the braising liquid into the saucepan until desired amt. simmering until thickened.
5.
Serve over garlic mashed potatoes.
6.
1 hr. H = 2.25 hr. L

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