Braised Lamb Shank
(from one of our cooking demos)
- 2 lamb shanks
- 2 Tbsp MOV Rosemary Olive Oil
- 1/2 Tsp NHHS Paprika
- 1/4 Tsp NHHS Ground Pepper
- 1 cup MOV Blackberry-Ginger Balsamic
- 1/2 Tsp NHHS Onion Powder
- 1/2 Tsp NHHS Garlic Powder
- 1/4 Tsp Salt
- 1 can petite diced tomatoes
Pre-heat oven to 365 degrees.
Place oil in a large braising pan and bring to medium high heat on the stove top. Rub lamb shanks with the dry spices and place in pan. Brown all sides.
Once lamb is browned, remove from heat and add the tomatoes and vinegar. Cover pan and place in pre-heated oven. Cook for one hour.
After an hour, carefully remove pan. Turn shanks over, baste with juices, and return to oven. Cook for 20 - 30 minutes.
After 20 - 30 minutes check the meat. If it pulls freely from the bone, it is done. Taste the pan juices and adjust seasonings if needed.
If the meat is not tender, return to oven and checking every 15 min. Depending on size, the total cooking process may take up to 2 hours. When the shanks are ready, place them on a serving platter and cover with the pan juices. Serve immediately.