Braised Lamb Shanks
by butterflydog

from NY, USA

4 to 5 boneless legs of lamb, excess fat removed
1 head of garlic, cloves removed
kosher salt
fresh cracked pepper
pinches of: thyme, anise seed, cinnamon
4 large carrots cut up
1 very large onion sliced
4 large stalks of celery cut up
1 cup beef broth
Fresh thyme for garnish

Best done in a slow cooker.
Placed vegetables in slow cooker.
Cut slits in lamb and push in pieces of garlic, as much or as little as you like. Season meat and roll up. Season top of meat with salt and pepper.
Place over vegetables. Add the broth. Cover and cook 1 hour on high. Reduce heat to low and keep coved about 8 to 10 hours or until meat is fork tender. To serve: remove meat from cooker to platter. Place vegetables over meat. Skim off excess fat from liquids.. Thicken liquids with gravy flour. Adjust seasoning if needed. Cut lamb ( it will be so tender it will fall in pieces ). Serve with the gravy and vegetables.
Serves 10 to 12
Note. can be prepared ahead ahead of time. Chilled , lamb will be easier to slice and then can be reheated.

Joan,Larry and Cosmo the Cutie Dog
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