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 Pumpkin Honey Corn Muffins View recipe Texas Fried Catfish View recipe Zucchini Caponata 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 Pumpkin Honey Corn Muffins View recipe Texas Fried Catfish View recipe Zucchini Caponata View recipe
