Spring is in the air, for some of us anyway but for those still in winter wind down or still under snow this is a perfect warm-your-bones one pot dish. I love braising as a cooking technique not only because it has layers of flavours incorporated in one dish but more importantly because there isn’t much washing up. Just keepin’ it real as Randy would say.
3 lg. grass-fed lamb shanks (6 halves)
3 large carrots – peeled, 1/2″ slices
1 red onion – diced
1 large leek, white only – sliced, rinsed
4 garlic cloves
1 tbsp tomato paste
1 bouquet garni (oregano, thyme, rosemary)
3 bay leaves
1 cup red wine (whatever you’re drinking will work)
1 cup dried northern beans- soaked overnight or 2 x 15 oz canned white beans
5 cups organic beef broth
1/2 cup low-sodium organic chicken broth
4 tbsp olive oil
Preheat oven to 325°F.
Preheat large skillet on high heat for 1 minute. Add 2 tbsp olive oil. Season each shank with S&P. Sear in skillet for 2-3 minutes each side or until browned all over. Remove to an oven-proof dish. Wipe out excess oil from skillet with kitchen towel and drizzle with another 2 tbsp olive oil. Add carrots, leeks, onion and garlic and saute for 5 minutes, stirring frequently so as not to burn. When veggies are browned stir in tomato paste and stir to combine. Cook for 1 minute. Add red wine, bouquet garni and bay leaves, stir and cook for 2 minutes. Add this mixture to shanks along with soaked beans.
Pour in the chicken broth to the same pan you just used and deglaze by scraping all the caramelized bits from the pan. Add this to the lamb then pour in the beef broth over and mix everything together.
Cover pan with foil and pop in oven.
Cook for 2 1/2 hours or until lamb is fork tender and falls off the bone.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.