Lamb Shanks
My greatest dish by a large margin.
Ingredients
- 3-4 Lamb Shanks
- 1/4 cup Olive oil
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 3 Russet Potatoes
- 1 Onion
- 2 tbsp Ginger Garlic Paste Can replace with 6 cloves of garlic
- 15 oz can San Marzanno Whole Peeled Tomatoes Crush these up in the can
- 3-4 tbsp Vinegar NOT balsamic vinegar, that stuff is weird asf
- 4 cups Chicken or Beef Broth
- 1 tsp Salt
- 2 tsp Crushed Red Pepper Flakes Optional for heat
- Black Pepper To taste
- 1 tbsp Dried Oregano
- 1 tsp Cumin
- 2 Rosemary Sprigs substitute with fresh Thyme
- Juice from half a lemon
- (Optional) Chopped Parley for garnish
Steps
- Preheat oven to 350.
- Season the shanks on both sides lightly with salt and pepper.
- Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Set the lamb aside.
- Peel and roughly chop the onion and potatoes. Roughly chop the carrots and celery. Add the vegetables to the pot with a pinch of salt and cook until golden, about 7-8 minutes over medium heat. Add the garlic and cook for another minute.
- Add the vinegar, tomato sauce, more salt and black pepper, rosemary, oregano, cumin, and pepper flakes. Place the lamb on top and cover with broth.
- Place the lid on the pot and transfer to the preheated oven. Cook for 2.5-4 hours.
- Remove from oven. Pour lemon juice over shanks. Adjust seasoning of sauce for taste. Serve with rice.
Video
Notes
- The potatoes are really good, so you may be tempted to add more, but they also absorb a lot of flavor from the rest of the dish, so keep it at (# of shanks + 1)
- The more you cook, the more tender and flavorful the meat and potatoes will be. Do not cook for any less then 2.5 hr.
- Balsamic vinegar smells and taste weird. Normal vinegar works best.
