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Prep Time: 480 Minutes Cook Time: 300 Minutes |
Ready In: 780 Minutes Servings: 4 |
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I'm a HUGE Triple D (Diner's, Drive-In's & Dive's) fan!!! After seeing several episodes with places that serve lamb shanks (& my mouth watering), I decided to try my hand at it. I looked at several recipes on the Zaar, but I DO NOT like cooking with wine. IMO wine ruins the taste of most food instead of enhancing it, but to each his own. I came up with this & it turned out pretty tasty...hope you like it, too!!! I used a heavy covered cast iron dutch oven, but you can use whatever you have. Ingredients:
4 lamb shanks |
4 -6 tablespoons extra virgin olive oil |
4 cups beef broth (or enough to barely cover) |
1 (14 1/2 ounce) can tomatoes, including the juice (i used stewed tomatoes) |
1 small rutabaga, sliced thin |
1 large carrot, sliced thin |
1 large onion, sliced thin |
2 shallots, chopped |
3 garlic cloves, chopped |
2 bay leaves |
1 sprig fresh rosemary |
seasoning salt, to taste |
black pepper, to taste |
garlic powder, to taste |
Directions:
1. The night before, season the lamb shanks with the seasoning salt, black pepper & garlic powder as desired & place in a Zip-Lock bag & refridgerate overnight. (You can skip this overnight step, if you want).
2. The next day, preheat oven to 250°.
3. Heat the Olive Oil in a dutch oven or large heavy skillet, over med. heat.
4. Brown the shanks on all sides until golden brown. & remove to a plate.
5. Saute´ the sliced vegetables, garlic & shallots for about 5-7 minutes.
6. Add the bay leaf & fresh rosemary & place lamb shanks on top.
7. Add the tomatoes & beef broth.
8. Cover & roast in oven for 5-6 hours or until meat falls off the bone.
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