- 4-6 pastured lamb shanks seasoned with sea salt, pepper, cumin and cinnamon
- 2 tbsp. pork fat or other fat/oil
- 2 cups red wine
- 4-5 cups chicken stock or water (enough to almost cover shanks)
- 2 bay leaves
- 2 onions, peeled and quartered
- 2-3 celery stalks, chopped
- 2-3 carrots, chopped
- 2 tbsp. rosemary
- 3-4 sprigs fresh thyme
- 4-6 cloves garlic, peeled and chopped
- 8-10 fingerling potatoes
Preheat oven to 325. In a frying pan, heat fat/oil and sear shanks until lightly browned on all sides.
Place shanks into a 9×12 baking pan or casserole dish with all the chopped vegetables (except potatoes), garlic and herbs, and the wine and stock.
Cover and cook 1 & 1/2 hours. Uncover, turn the shanks with tongs, add the potatoes and continue cooking another 1 & 1/2 hours.
Remove shanks, vegetables, and potatoes and set aside. Pour liquid from the baking pan into a gravy separator or into a measuring cup and let cool slightly.
As fat rises to the top pour or skim off and discard. Put shank juice/liquid into a small saucepot, season with salt and pepper and cook on high heat until reduced by half.
Pour reduced jus on top of shanks.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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