Name: Cabernet Lamb Shanks
Prep time: 60 min
Cook time: 300 min
Total time: 360 min
Yield: 6
Ingredients: 4-6 lamb shanks; 2 tbsp Ben's Heffer Dust; 2oz olive oil; 2 cups onions, diced; 1 cup carrot, diced; 1 cup celery, diced; 16oz cabernet wine; 28oz canned tomatoes; 20oz beef stock; 8 garlic cloves, chopped; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 dried bay leaves; Salt and pepper to taste

CABERNET LAMB SHANKS

INGREDIENTS:

4-6 lamb shanks
2 tbsp Ben's Heffer Dust
2oz olive oil
2 cups onions, diced
1 cup carrot, diced
1 cup celery, diced
16oz cabernet wine
28oz canned tomatoes
20oz beef stock
8 garlic cloves, chopped
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried bay leaves
Salt and pepper to taste

INSTRUCTIONS:

Preheat recteq® to 450°F.
Season the lamb with olive oil and Ben's Heffer Dust
Roast for 40-45 minutes until the lamb is golden brown.
Preheat a large dutch oven in the grill, and caramelize the carrots, onions, and celery for about 25 minutes.
Add the lamb to dutch oven, add tomatoes, all herbs, wine, and just enough beef stock to cover the shanks.
Turn the heat down to 325°F, cover the shanks, and braise for 2-3 hours until the meat is tender.
Allow the dutch oven to rest at room temperature for about 30 minutes before serving.