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Categories:Viewed: 75 - Published at: 5 years ago
Ingredients
- 2 Meaty Lamb Shanks
- 6 cup Beef Broth or Bullion (if using bullion don't forget to add the appropriate amount of water)
- 2 cup Tomatoe Sauce
- 1/2 cup Chopped Celery
- 5 clove Whole or Chopped Garlic
- 2 Whole Bay Leaves
- 1/4 cup Chopped Carrots (optional)
- 2 tbsp Olive Oil
Method
- Add 2 tablespoons of Olive oil to a skillet and braise your lamb shanks on all sides.
- Place lambshanks in large pot
- Take all other ingredients and add into your pot so that your shanks can boil in the flavors.
- Slow simmer on medium-low heat for 2-3 hours depending on the size of your shank.
- You will know when its done once the meat begins to flake easily (like butter) with a fork but is still attached to the bone.
- Be sure not to eat the bay leaves as they can cut your throat.
- This is for flavor and decorative purposes only.
- Serve on mashed potatoes using the fluid from your lamb shanks as a thin gravy.
- It's extremely delicious when eaten this way.
