E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Red Wine-Braised Lamb Shanks Lodge Cast Iron | December 1, 2021 Looking for a mouthwatering main dish to grace your holiday table? These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavorful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots. Level Intermediate Prep Time 15 minutes Cook Time 3 hours Serves 4 Cook it With Our Blacklock Brasier Ingredients 4 lamb shanks, Frenched-boned* ¼ cup Dijon mustard 1 teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil 1 large onion, sliced ½ inch thick Carrots, peeled and trimmed 2 cups mushrooms, sliced 1 head garlic 4 sprigs rosemary ¼ cup chicken broth 2 cups red wine Directions Preheat braiser over medium-high heat for 3-5 minutes. Brush lamb shanks with Dijon mustard, and season with salt and pepper. Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes. Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine. Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process. Remove lamb from the braiser, and reduce liquid until thickened, about 10 minutes. *Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Shrimp & Cornbread Piñatas with Confetti Relish View recipe Kenny’s Country Gravy View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Red Wine-Braised Lamb Shanks Lodge Cast Iron | December 1, 2021 Looking for a mouthwatering main dish to grace your holiday table? These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavorful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots. Level Intermediate Prep Time 15 minutes Cook Time 3 hours Serves 4 Cook it With Our Blacklock Brasier Ingredients 4 lamb shanks, Frenched-boned* ¼ cup Dijon mustard 1 teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil 1 large onion, sliced ½ inch thick Carrots, peeled and trimmed 2 cups mushrooms, sliced 1 head garlic 4 sprigs rosemary ¼ cup chicken broth 2 cups red wine Directions Preheat braiser over medium-high heat for 3-5 minutes. Brush lamb shanks with Dijon mustard, and season with salt and pepper. Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes. Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine. Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process. Remove lamb from the braiser, and reduce liquid until thickened, about 10 minutes. *Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Shrimp & Cornbread Piñatas with Confetti Relish View recipe Kenny’s Country Gravy View recipe
