Mary Ann's Blog

Love Me Tender

Less tender cuts of meat have a lot of connective tissue which accounts for why they are best cooked at low heat and for a long period of time. Lamb shanks are perfect for this method of cooking and once in the oven, can pretty much function on their own for a couple of hours. When ready, the meat will be falling off the bone and the flavor delicious. Team it with roasted vegetables and potatoes, rice or noodles.

Oven Braised Lamb Shanks
Serves 4

2 tablespoons olive oil
4 lamb shanks
1 large yellow onion, chopped
4 cloves garlic minced
2 cups beef stock
1-1/2 cups red wine
2 cups crushed canned plum tomatoes
2 tablespoons tomato paste
2 beef bouillon cubes crushed
1 tablespoon fresh rosemary needles
2 tablespoons minced parsley
Salt and pepper

Preheat oven to 325°F

Heat the oil in a heavy large stovetop to oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper and brown them on all sides. Transfer to a plate, set aside.

In the pan juices, sauté the onions until softened, add garlic and cook for 2 minutes. Return the shanks back into the pot. In a bowl combine the beef stock, wine, puree, tomato paste, bouillon and herbs.

Slowly pour over the shanks; add the rosemary. Bake at 325F for about 2 hours or until the meat is very tender and easily falls away from the bone.



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