Gingered Slow Braised Lamb Shanks

November 24, 2022 • 0 comments

Gingered Slow Braised Lamb Shanks
This recipe comes from the vault of Danielle, one of our favourite chefs and a true food artist. Enjoy!
  • Prep Time:
  • Cook Time:
  • Servings: 4

Ingredients

  • (4) 6S Grass Fed Lamb Shanks
  • (1/4 Cup) Olive Oil
  • Salt & Pepper
  • (1 tsp) Anchovy Paste
  • (2 Tbsp) Fresh Ginger - grated or finely chopped
  • (8) Garlic Cloves - thinly sliced
  • (1) Fennel Bulb - thinly sliced
  • (1) Spanish Onion - thinly sliced
  • (1/2 tsp) Fennel Seeds
  • (3/4 tsp) Crushed Red Pepper Flakes
  • (2 tsp) Cumin
  • (2/3 Cup) Red Wine
  • (1 Cup) Balsamic Vinegar
  • (3) Roasted Tomatoes
  • (1/2 Cup) Chick Peas
  • (3 sprigs) Rosemary
  • (10 Cups) Beef Broth or Water

Directions

  • Preheat oven to 300 degrees.
  • Heat oil in enamel cast iron dutch oven and brown shanks on all sides.
  • Set shanks aside and combine anchovy paste, ginger, and garlic and cook till golden brown.
  • Then add fennel, onion, fennel seeds, pepper flakes, cumin, salt and pepper, and vinegar stirring well after each addition.
  • Add tomatoes, chick peas, shanks, rosemary and broth then bring to a simmer.
  • Transfer to oven and bake uncovered until meat is falling off the bone. Approximately 3 hours.
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