Stewed Lamb Shanks

by JR Meats on September 28, 2015

Stewed Lamb Shanks

Stewed Lamb Shanks

This recipe for Stewed Lamb Shanks comes from Diane Roeder, of Sojourner Sheep in Massachusetts.

Serves: 2-3

  • 1 lb. of lamb shanks
  • salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 onions, coarsely chopped
  • 2 cloves of garlic, minced
  • 1 16-ounce can stewed tomatoes with juice
  • 1/4 cup dry red wine
  • 1 tablespoon dark brown sugar
  • Dash or more of hot pepper sauce to taste
  • 1 sweet green pepper, chopped into 1 inch chunks
  • 1/2 teaspoon dried rosemary

Preparation:

Sprinkle the lamb shanks with salt and pepper, and set aside

Heat the olive oil in a heavy, nonreactive pot with a tight-fitting lid. Add the lamb shanks, and saute until browned on all sides, about 5 to 7 minutes. Add the chopped onions, saute for 1 minute, add the garlic, and saute 1 minute more. Stir in the tomatoes, wine, brown sugar, and hot pepper sauce. Cover and simmer over low heat for 1 hour, or until the lamb is tender. Add the chopped pepper and rosemary, simmer for an additional 30 minutes, and serve

{ 1 comment… read it below or add one }

sue November 3, 2015 at 10:10 am

Rather than using tomatoes to add liquid to the braise, I prefer a small amount of stock and a little red wine like Primativo. After slowly browning the shanks in a dutch oven, I add 6-8 whole cloves of garlic, a tiny pinch of gd. cloves, a diced red or yellow bell pepper, 2 quartered onions, smoked salt and freshly ground pepper, fresh parsley and dried marjoram, and about a cup of stock. I bring it to a simmer stovetop, then place covered in a 220 degree oven for 2-3 hours. Since you’re not boiling, it can go longer, just lower the heat to about 2oo degrees or less. The onions and garlic melt into the liquid to provide a note of savory sweetness without the acidity of the tomatoes.

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