Stewed Lamb Shanks by Shannon Hayes

May 29, 2017 • 0 comments

 Stewed Lamb Shanks by Shannon Hayes
Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes Sprinkle the lamb shanks with salt and pepper, set aside. Heat the olive oil or lard in a heavy, non reactive pot with a tight-fitting lid. Add the lamb shanks and saute until browned on all sides, about 5-7 minutes.
  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: 2

Directions

Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes

Ingredients include:

1lb lamb shanks

 salt and pepper

 2 Tbs olive oil or lard

 2 onions, coarsely chopped

 2 cloves garlic, minced

 1 - 16 oz can stewed tomatoes with juice

 1/4 C dry red wine

 1 Tbsp dark brown sugar 

A dash or more of hot pepper sauce to taste

 1 Sweet green pepper, chopped into 1" chunks 

1/2 tsp dried rosemary.

Sprinkle the lamb shanks with salt and pepper, then set aside.

Heat the olive oil or lard in a heavy, non reactive pot with a tight-fitting lid.  Add the lamb shanks and saute until browned on all sides, about 5-7 minutes. Add the chopped onions, saute for 1 minute, add the garlic and saute 1
minute more.  Stir in the tomatoes, wine, brown sugar and hot pepper
sauce. 

Cover and simmer over low heat for 1 hour or until the lamb is
tender.  Add the chopped pepper and rosemary, simmer for an additional
30 minutes, and serve. Serves 2-3 people.


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