Braised Fall off the Bone Lamb Shanks
Ingredients
4 lamb shanks
¼ cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves grated
15 oz. crushed tomatoes
3-4 Tblsp Balsamic vinegar
4-5 cups water or broth
1 ½ tsp salt (or to taste)
Freshly cracked pepper to taste
1 heaping tsp dried oregano
1 tsp ground cumin
2 Bay leaves
2-4 Tblsp fresh lemon juice
2 rosemary sprigs
Preparation
Preheat oven to 350˚. Season the lamb on both sides lightly with salt and pepper.
Place a cast iron pot over medium high heat. Add olive oil and brown the shanks on all sides. Do this in 1-2 batches. Set lamb aside. Add vegetables to the pot with a pinch of salt and cook until golden brown. About 7-8 minutes over medium heat. Add garlic and warm through until fragrant.
Add balsamic, tomatoes, herbs, and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper. Place lid on pot and transfer to preheated oven. Allow the lamb to cook about 3 hours or until the meat is tender and falling off the bone.
Carefully remove the lamb to a platter and set aside. Remove the vegetables as well. Taste the sauce and adjust the seasonings if needed. Place the pot over a medium high heat and allow the sauce to reduce and thicken to desired consistency. Mash a potato into the sauce at the beginning to help thicken it.
Add lemon juice to taste and either place the lamb back into the pot to warm through or serve sauce on top