Ingredients:
- Four lamb shanks
- 1/2 cup flour
- 1 tablespoon kosher salt
- fresh ground pepper to taste
- four inch sprig of rosemary, woody stems discarded
- 4 cloves fresh garlic, minced
- 1 medium onion minced
- 1 large carrot, finely diced
- 1/3 cup Bella Nonnas Herbs de Provence Olive Oil
- 3 cups robust red wine such as Malbec
- 1 tablespoon Bella Nonnas Lavender Balsamic Vinegar
- 1 cup water
Cooking Instructions: *Can be cooked in oven or slow cooker
- If using the oven, preheat the oven to 300 degrees.
- In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.
- Rinse and pat the lamb shanks dry and dredge in the flour.
- In a large heavy bottomed pan, heat the olive oil over medium-high heat.
- Brown the lamb shanks until golden brown on all sides, taking care not to overcrowd the pan - cooking for about 5 minutes per side and set aside.
- In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.
- Pour in the wine and balsamic and simmer for another couple of minutes and then add cup of hot water.
- Add the fresh rosemary to the bottom of the Dutch oven or the slow cooker and arrange the shanks on top. Pour the wine and vegetables over the top.
- Cook, covered in the Dutch oven or in a slow cooker set on low for six hours.
- After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones.
- Cover to keep warm.
- Strain and de-fat the braising liquid.
- Place in a small saucepan and reduce by half.
- Adjust the seasoning with sea salt and fresh ground pepper.
- Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Bella Nonnas Herbs de Provence Olive Oil.
Cooking Time: 6 hrs
Servings: 4