Braised Lamb Shanks with Potatoes, Carrots, and Herbs

Cooking Method: Stovetop, Oven
Cooking Time: 2.5 to 3 hours
Difficulty: Meathead Master - A rich and savory dish for advanced cooks.

This braised lamb shank recipe features Meathead RWH Lamb Shanks, slow-cooked to perfection in a rich broth with fresh vegetables and herbs. A perfect, hearty dish for an impressive meal.

Ingredients:

• 2 Meathead RWH Lamb Shanks
• 2 tbsp Terra Delyssa Organic Olive Oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 2 cups Adams ABF Chicken Stock
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups baby potatoes, halved
• 2 tbsp Mr. Amish Hand Rolled Salted Butter
• Fresh parsley for garnish

Preparation:

1. Prepare the Lamb Shanks: Season the Meathead RWH Lamb Shanks with salt and pepper. Heat the Terra Delyssa Organic Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides, about 6-8 minutes. Remove the shanks and set aside.

2. Sauté the Vegetables: In the same pot, add diced onion and carrots. Sauté for 5-6 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.

3. Deglaze the Pot: Stir in tomato paste and cook for 2 minutes. Add the Adams ABF Chicken Stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

4. Add the Herbs and Lamb: Return the lamb shanks to the pot. Add rosemary, thyme, and bay leaf. Cover and bring to a simmer. Transfer the pot to a preheated oven at 350°F (175°C) and braise the lamb for 2 to 2.5 hours, until tender.

5. Cook the Potatoes: While the lamb braises, boil the baby potatoes in salted water for 15-20 minutes until tender. Drain and set aside.

6. Finish the Dish: Once the lamb is done, remove it from the pot and discard the herbs. Stir in the cooked potatoes and cook for an additional 10-15 minutes to absorb the flavors of the braising liquid.

7. Serve: Place the lamb shanks on a platter, spoon the vegetables and sauce over the top, and garnish with fresh parsley.