Ingredients: 4 whole lamb shanks 2 Tbsp. olive oil 1/4 cup carrots, shredded 1/4 cup onion, chopped 1/4 cup peas, frozen 1/4 cup celery, chopped 2 heads caramelized garlic 1/4 cup Balsamic vinegar 1/4 cup tomato sauce 2 cups chicken broth 1 Tbsp. rosemary 1 tsp. thyme 2 cups mashed potatoes
Directions:Preheat large saucepan. Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown. Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer. The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer. Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy mashed potatoes. |