Lamb shanks are the king of lamb cuts, brazed lamb shanks until tender in a rich deeply flavored red wine sauce.
- 2 lamb shanks
- 1 cup carrot, peeled and sliced
- 1 cup onion, peeled and sliced
- 1 bay leaf
- 2 cup red wine
- 1 stem rosemary
- 3 cup veal stock
- olive oil
For The Marinade
- 1 tbsp olive oil
- 1 clove garlic, peeled and chopped
- 1/2 cinnamon stick
- 1 tsp cumin seed
- 1 tsp oregano
- 1 tsp paprika, sea salt, pepper
Preheat the oven to 350˚F. Heat a medium pot and add olive oil, then brown the lamb shanks in it for about 7 minutes until colored on all sides then add the marinade spices in the pot.
Add onion, carrots, and bay leaf to the pot and brown for 2 more minutes. Next, add the red wine to deglaze the bottom. Then bring to the boil and cook for 10 minutes to reduce the red wine by half. Then add the veal stock, bring to the boil transfer uncovered to the preheated oven. Cook for 2 hours until the meat tender and make the sauce reduce slightly to a syrupy consistency. ( The tops of the lamb shanks in the oven look like they might be drying out just baste and occasionally turn them). Remove the meat from the oven and served garnished with fresh parsley leaves, rosemary, and meant yogurt sauce, and red wine sauce spooned on top of lamb shanks. Serve warm.