Braised lamb shanks are the quintessential lamb meal. This recipe comes from Boise River Lamb, where Brett and Liz Wilder work on their 6th generation family ranch in Caldwell, Idaho.
Cook Time: 2 hours
Servings: 4
FarmDeliver Shopping List
- 1 package Boise River lamb shanks
- 1 yellow onion, sliced from King's Crown Organic Farm
- 3 carrots, sliced from an organic Idaho grower
- 3 celery ribs, sliced from an organic Idaho grower
- 8oz sliced mushrooms from Ferg's Fabulous Fungi
- 3 cloves of garlic, minced from an organic Idaho grower
- 2 sprigs fresh rosemary from GreenWave Hydroponics
- 1 tsp fresh thyme from GreenWave Hydroponics
Additional Ingredients
- 2 cups broth
- 1 cup red wine
Directions
1. Preheat oven to 425 F. Heat 2 tbsp olive oil over medium-high heat in a large Dutch oven skillet or a high-sided, oven-proof skillet or pot.
2. Take the shanks out of the packaging. Pat to dry, and season with salt and pepper.
3. Make sure the oil is hot, then sear on all sides until browned. Remove shanks and set aside.
3. Add 1 tbsp of oil and add onions, carrots, celery, mushrooms and garlic.
4. Stir frequently, cooking until garlic is fragrant and onions are softened.
4. Add shanks back to the pot, then slowly add broth and wine. Stir carefully and add rosemary and thyme. Bring to a boil.
5. Cover the pot and place in the preheated oven. Cook for 1.5-2 hours or until the lamb is tender and the internal temperature is between 155 and 165 F.
6. Remove from the oven. Serve with vegetables from the pot over a bed of risotto or mashed potatoes.
