Braised Lamb Shank
BLEND No.21 CREATIVE RECIPE
My tremendously versatile Blend No.21 for meat sauce is packed with flavor and can be used in many different ways, including braising different cuts of meat on- or off-bone. I particularly love No.21 used with Lamb Shank, aside from making the meat so incredibly tender it falls from the bone, it also gives this dish a divine aroma, which is uncharacteristic of lamb. As always, I challenge you to Get Creative!
Serves 8 to 16
RECIPE INGREDIENTS
- 1pk Meat Sauce Blend No.21*
- 8 Lamb Shanks, Trimmed of excess fat and membrane
- 3T Olive Oil, For Searing Meat
- 3C Onion,Chopped
- 3T Olive Oil
- 1½C Carrots, Diced
- 1½C Celery , Cut in small pieces
- 1C Tomato Sauce, More if needed
- 1C Chicken Broth, More if Needed
- 2C White Wine
- 3T Pomegranate Sauce, Optional
KITCHEN ESSENTIALS
- Medium Size Deep Cast Iron Pot
COOK
- Preheat oven to 400˚F
- Heat oil in pot over medium heat
- Sear shanks few at a time. Do not overcrowd, set seared shanks aside
- In the same pot, add onion and sauté until translucent and before it turns golden
- Add carrot and celery, sauté for 2 -3 minutes more
- Add ½ of the Blend No.21 package to the onion mixture
- Cook for 1 minute or until aromatic
- Add tomato sauce, broth and wine and stir
- Add pomegranate sauce, lower heat and simmer for 15 minutes
- Place shanks in the pot submerging them into the liquid
- Cover and cook on low heat for 30 minutes, turn shank upside down
- Remove from heat and transfer to the middle rack in oven, roast 30 minutes
- Remove lid and braise for 45 minutes or until meat is done
- Serve with your choice of sides
NOTE
*Reserve the other half of Blend No.21 in its bag closed with the clip for future use
Premium Herb & Spice artSavor
IDEAL FOR MEAT SAUCE
INGREDIENTS
Black Pepper, Curry, Turmeric, Cinnamon, Sumac, Cumin, Thyme, Lime, Sea Salt, Parsley, Herbs & Spices
Every Bag * Measured and Filled by Hand
No additives, preservatives or fillers