Lamb Shanks

On a recent trip to BJs I found lamb shanks. If you can find a local source, that is even better.  They were a great price and fit into my husband's Paleo diet.  I am not a fan of lamb but this recipe is great for anyone who is.  The ingredients are things you should have in your pantry and fridge and takes 30 minutes to put together and the rest of the time the meat braises itself in the oven.  So simple, so delicious.

Ingredients:

2 TBS Extra Virgin Olive Oil
4 Lamb shanks
Salt
Pepper
2 medium onions, large chop
4 carrots, large chop or half pound of baby carrots
1 head of garlic, paper moved and cloves smashed
3 Bay leaves
1 TBS Italian Seasoning
1 28 oz can diced tomatoes
2-3 cups beef or chicken broth

Here's how:

Preheat the oven to 325 degrees F.

Place a large soup pot or cast iron pot on medium high heat and add the oil.

Oil heated

While the oil heats, salt and pepper the shanks.

Once the oil is hot, place 2 shanks and place them in.  Brown on all sides, this should take 10 minutes.

Shanks into the pot

 Remove the shanks, place them on a plate and repeat browning with the other 2 shanks.

Meat browned

Place the onions, carrots and garlic in the pan.  The garlic is smashed by placing a knife on its side on top of the cloves.  Smack the side of the knife to smash the garlic.  Remove the paper.

Large chopped onions

Carrots and onion in pot

Garlic being smashed.  The one on the front has been smashed.

Saute the veggies until softened, about 5 minutes.

Veggies being sauteed

Add the bay leaf and seasoning.

Seasonings in

Pour in the tomatoes and stir.

Tomatoes in the pot

Place the shanks back into the pot.

Pour the broth on until the shanks are just covered.  Only use the amount needed to cover.

Broth is just covering

Place the lid on the pot and bring to a boil.

Meat coming to a boil

Place the pot into the oven and braise for 2 hours.

After 2 hours, remove the lid and cook for another 30 minutes.

Remove the pot from the oven and remove the meat and bay leaves.  Skim the fat off the top.

Use an immersion blender, blender or food processor to puree the sauce.

Place the shank on your plate and serve with the sauce on top.