Braised Lamb Shanks with Red Wine
In the NCF Store we carry Pasture Raised Lamb from High Rock Farm and Thistle Down Farm. The shanks are priced at $10 lb. The dish I am making with the shanks pairs well with Rice, Quinoa or Roasted Potatoes. Each Shank should yield about 1 1/2 servings and are packaged in twos. Dinner for 4 will run about $25 making it a great alternative to a leg of lamb if you have a small family. And at this cost you don’t need an occasion to make it. Lamb warms your soul with its depth of flavor.
Servings Prep Time
4 20minutes
Cook Time
90minutes
Servings Prep Time
4 20minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Preheat oven to 350
  2. In a Dutch Oven heat EVOO on med hi heat
  3. Season shank with salt & pepper
  4. Working in batches of 2 shanks brown shanks on all sides
  5. Remove shanks to cutting board
  6. Reduce heat to medium add in prunes, carrots & garlic, brown about 3 minutes
  7. Pour in red wine de-glazing the pan ( run a heat proof spatula or wooden spoon along the bottom of the pan to get up the crispies)
  8. Add in the lamb shanks
  9. Rest Rosemary on lamb shank cover and place in oven
  10. Cook for 60-90 min. Lamb shanks size are dependent on the lamb if smaller they will cook faster. You want the meat to pull away gently with a fork. If it is not place back in stove and check in another 15 minutes. Lamb shanks take abuse of heat easily so do not fret if you are new to this.
  11. Rest for 5 minutes before serving.