Braised Lamb Shank

HS_No.21_Lamb_Shank_01.png
 

artSAVOR 21


Braised Lamb Shank

My tremendously versatile artSAVOR 21 for meat sauce is packed with flavor and can be used in many different ways, including braising different cuts of meat on- or off-bone. I love using artSavor 21 for a beautiful slow braise of Lamb Shanks. Aside from making the meat so incredibly tender it falls from the bone, it also gives this dish a divine aroma, which is uncharacteristic of lamb.

artSAVOR Ingredients

Black Pepper, Curry, Turmeric, Cinnamon, Sumac, Cumin, Thyme, Lime, Sea Salt, Parsley, Herbs & Spices

Print Friendly and PDF

Serves 8-16

RECIPE INGREDIENTS

1pk artSAVOR 21
8 Lamb Shanks, Trimmed of excess fat and membrane
3T Olive Oil, For Searing Meat
3C Onion,Chopped
3T Olive Oil
1½C Carrots, Diced
1½C Celery , Cut in small pieces
1C Tomato Sauce, More if needed
1C Chicken Broth, More if Needed
2C White Wine
3T Pomegranate Sauce, Optional

KITCHEN ESSENTIALS

Medium Size Deep Cast Iron Pot

COOK

Preheat oven to 400˚F
Heat oil in pot over medium heat
Sear shanks few at a time. Do not overcrowd, set seared shanks aside
In the same pot, add onion and sauté until translucent and before it turns golden
Add carrot and celery, sauté for 2 -3 minutes more
Add ½ package of artSAVOR 21 package to the onion mixture
Cook for 1 minute or until aromatic
Add tomato sauce, broth and wine and stir
Add pomegranate sauce, lower heat and simmer for 15 minutes
Place shanks in the pot submerging them into the liquid
Cover and cook on low heat for 30 minutes, turn shank upside down
Remove from heat and transfer to the middle rack in oven, roast 30 minutes
Remove lid and braise for 45 minutes or until meat is done
Serve with your choice of sides

NOTES

Reserve the remaining half of artSAVOR 21 sealed tightly

HS_No.21_Lamb_Shank_02.png
Print Friendly and PDF

 
artSAVOR 21, EntreeartSAVORLamb