Gingered Slow Braised Lamb Shanks
November 24, 2022 • 0 comments
This recipe comes from the vault of Danielle, one of our favourite chefs and a true food artist. Enjoy!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4) 6S Grass Fed Lamb Shanks
- (1/4 Cup) Olive Oil
- Salt & Pepper
- (1 tsp) Anchovy Paste
- (2 Tbsp) Fresh Ginger - grated or finely chopped
- (8) Garlic Cloves - thinly sliced
- (1) Fennel Bulb - thinly sliced
- (1) Spanish Onion - thinly sliced
- (1/2 tsp) Fennel Seeds
- (3/4 tsp) Crushed Red Pepper Flakes
- (2 tsp) Cumin
- (2/3 Cup) Red Wine
- (1 Cup) Balsamic Vinegar
- (3) Roasted Tomatoes
- (1/2 Cup) Chick Peas
- (3 sprigs) Rosemary
- (10 Cups) Beef Broth or Water
Directions
- Preheat oven to 300 degrees.
- Heat oil in enamel cast iron dutch oven and brown shanks on all sides.
- Set shanks aside and combine anchovy paste, ginger, and garlic and cook till golden brown.
- Then add fennel, onion, fennel seeds, pepper flakes, cumin, salt and pepper, and vinegar stirring well after each addition.
- Add tomatoes, chick peas, shanks, rosemary and broth then bring to a simmer.
- Transfer to oven and bake uncovered until meat is falling off the bone. Approximately 3 hours.
