BRAISED LAMB SHANKS IN RED WINE SAUCE

Lamb|Ciao Bella|Gluten-free|Italian

D233115B-CF00-4498-AD80-ED6FCE93D443_1_201_a

Ingredients

3 tablespoons olive oil

3-3 ½-pounds lamb shanks

2-3 teaspoons salt

1 teaspoon black pepper

1 large onion, chopped

6 garlic cloves, chopped

¼ cup fresh rosemary leaves, stemmed and chopped

1 pound carrots, peeled and chopped into 2-3” pieces (about 4 large carrots)

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

¼ cup tomato paste

1 cup beef stock

1, 28-ounce can San Marzano tomatoes

2-2 ½ cups dry red wine

12 sprigs of thyme, tied together with kitchen string

2 tablespoons brown sugar

1 cup water

1 tablespoon cornstarch

Instructions

Preheat oven to 325 degrees.

Heat the olive oil in a large 5-6 quart Dutch oven over medium high heat. Season the lamb shanks all over with 1-2 teaspoons of the salt and ½ teaspoon of the black pepper. Add the seasoned shanks to the hot oil and get a good sear on all sides, about 2 minutes per side. Remove and set aside on a plate.

Add the onions, garlic, and rosemary to the pan drippings in the pot and cook until soft and fragrant, about 2 minutes. Add the carrots, Italian seasoning, and 1 teaspoon of salt and ½ teaspoon black pepper to the pot and cook for 2 minutes more, stirring frequently.

Add the tomato paste, beef stock, can of tomatoes, and2 cups of the wine to the pot, stirring and scraping the bottom of the pan to release any brown bits that have formed. Gently crush the full tomatoes with a fork or potato masher. Add the thyme bundle and brown sugar. Nestle the lamb shanks into the sauce and pour in as much more wine as needed to bring the liquid ¾ of the way up the shanks, so only the tops of the meat is exposed.

Bring to a boil, stirring occasionally. Cover the pot and place it in the preheated oven. Cook for 3-3 ½ hours until the meat is falling off the bones. Take the pot out of the oven after 2 hours and flip shanks and stir the juices.

When the shanks are finished, carefully remove them from the pot to a plate (the meat will be falling off the bone). Skim any excess fat off the top of the sauce using a large metal spoon and discard (some fat is good!). Bring the sauce to a low boil.

Dissolve the cornstarch in the water and add it to the sauce. Stir until the sauce thickens. Add more water if you like it a little thinner. The carrots will be buttery soft.

Add the shanks back to the pot and cover with the silky gravy. You can also shred the meat off the bones and just add it to the sauce like a ragout! Delicious either way!!

Serve the shanks over mashed potatoes, polenta, or noodles topped with loads of gravy and carrots. Put on your stretchy pants and devour!! Soooo yummy!!