Monadnock Oil and Vinegar, LLC
  • Home
    • Our Philosophy
    • About Us
    • What's New
    • Our Producers >
      • Rub Me Tender
    • Benefits of Our Oils and Vinegars
    • Butter Conversion Chart
    • Bottle Refill Policy
  • Online Store
    • Shop Monadnock Oil & Vinegar >
      • Extra Virgin Olive Oils
      • Fused/Infused Oils
      • Specialty Oils
      • White Balsamics & Specialties
      • Dark Balsamics
    • Shop Locally Made & Gourmet Products >
      • Crackers
      • Garlic Products
      • Honey
      • Hot Sauces & Salsa
      • Jams & Jelly
      • Maple Products
      • Olives & Olive Products
      • Pasta
      • POP ZUP & Seasonings
      • Rumi Spice Products
      • Ruth's Mustard
      • Sauces & Aiolis
      • Teas
      • Wozz Kitchen Creations
    • Shop New Hampshire Herb & Spice >
      • Herbs & Spices
      • Custom Blends
      • Bread Dippers
      • Party Dip & Dressing Mix
      • Salt Free Blends
      • Salts
      • Essential & Fragrance Oils
      • Extracts
    • Shop Skin Care Products
    • Gift Ideas >
      • Gifts by Price Range
      • Gift Boxes
      • Gift Bags
      • Gift Certificates
      • Essential Oil Gifts
      • Other Ideas
  • Phone Orders
  • Recipes
  • Events
  • Contact Us
    • Store Locations
    • Where Else to find MOV
    • Where Else to find NH Herb & Spice

Braised Lamb Shank 
​(from one of our cooking demos)


Ingredients:
  • 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
​Directions:
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.
​

Enjoy!!!!
Braised Lamb Shank Nutrition Facts
Monadnock Oil and Vinegar, LLC

Peterborough: 603-784-5175; Amherst: 603-589-9954


info@monadnockoilandvinegar.com

Copyright 2015-2022  All Rights Reserved.