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How To make Braised Lamb Shanks
2 tb Olive oil
4 Lamb shanks, about 12 oz ea.
1 md Onion; finely diced
2 md Carrots; finely diced
2 Celery stalks; thinly sliced
1 tb Finely minced garlic
1 1/2 c Dry red wine
1 c Water
1 Lemon; cut in half
1/2 tb Salt
1/2 ts Freshly ground black pepper
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.
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2 pcs. lamb shanks
1 1/2 cup dice carrots
1 can tomato
2 tablespoon tomato paste
1 large dice onion
1 1/2 cup celery
4 cloves of garlic
500 ml. beef broth (chicken broth)(water)
500 ml. red wine
2 tablespoon rosemary
3 pcs. bay leaves
1 teaspoon salt
1 teaspoon black pepper
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Tender & Delicious Braised Lamb Shanks | Instant Pot Recipes
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If you're a Lamb Lover, you HAVE to give this recipe a try! The Instant Pot makes this so much easier too! This dish is packed with flavor, tender, and delicious! Perfect for a special occasion or Sunday Dinner! Meet me in the kitchen and #MakeItHappen
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Shopping List:
4 Lamb Shanks
3 carrots
2 stalks of celery
1 onion
3 cloves garlic
rosemary, thyme, bay leaves
salt, pepper, garlic, onion powder
1 tbsp better than bouillon veggie base
2 tbsps tomato paste
2 cups dry red wine
1-2 cups chicken stock
Pressure Cooker or Instant Pot: Set for high pressure 45-50 minutes.