Braised Lamb Shanks
Required Ingredients:
6 each Lamb shanks
1 large spanish onion
2 regular cooking carrots
2 stalks celery
2 cup cooking sherry
1 bottle merlot wine
1 liter lamb or beef stock
1 cup chopped fresh mint & stems
Procedure:
Brown shanks all over. Brown
vegetables, deglaze with sherry.
Add shanks, & all liquids. Bring to
the boil, transfer to 300F slow
oven and braise for 3 hours.
Remove from oven and let shanks
set in the braising liquor for 1/2
hour. Remove the shanks to a
serving platter, cover with plastic
wrap and set in warm place.
Strain the braising liquor to sauce
pan, over med heat reduce by
2/3 until the it will coat the back of
a wooden spoon.
Notes: Serve the shanks with smash potatoes and roasted root vegetables. Pour glaze over the shanks and garnish with fresh chopped mint leaves.