CABERNET LAMB SHANKS

INGREDIENTS:
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4-6 lamb shanks
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2 tbsp Ben's Heffer Dust
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2oz olive oil
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2 cups onions, diced
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1 cup carrot, diced
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1 cup celery, diced
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16oz cabernet wine
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28oz canned tomatoes
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20oz beef stock
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8 garlic cloves, chopped
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3 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 dried bay leaves
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Salt and pepper to taste
INSTRUCTIONS:
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Preheat recteq® to 450°F.
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Season the lamb with olive oil and Ben's Heffer Dust
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Roast for 40-45 minutes until the lamb is golden brown.
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Preheat a large dutch oven in the grill, and caramelize the carrots, onions, and celery for about 25 minutes.
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Add the lamb to dutch oven, add tomatoes, all herbs, wine, and just enough beef stock to cover the shanks.
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Turn the heat down to 325°F, cover the shanks, and braise for 2-3 hours until the meat is tender.
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Allow the dutch oven to rest at room temperature for about 30 minutes before serving.
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