Braised Lamb Shank
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 2-3/4 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 lamb shanks 1 cup flour 1/2 cup corn oil
1/2 onion, minced 1 carrot, peeled and cut into 1/4" pieces 4 celery stalks cut into 1/4" pieces
1 green apple, diced salt and pepper to taste 1/2 cup white wine
6 to 8 cups clear chicken stock 1 cup apple juice 1 tsp fresh rosemary, chopped



1 Cut off any outside fat from the lamb shanks. Coat with flour on all sides. Shake off any excess flour. Heat the corn oil over high heat and sear the meat. When browned, remove the meat from the pan and set aside, covered with aluminum foil.
2 In the same oil, saute the onion, carrot, celery and apple. Season with salt and pepper and cook for 5 minutes over low heat. Place the shanks back in the pan with the sauteed vegetables, increase the heat to high, adding white wine, and let evaporate, about 3 minutes.
3 Add the chicken stock, apple juice and rosemary and bring to a boil. Cover the pan with a lid and reduce heat to low.
4 Simmer for 2 to 2-1/2 hours. When done, the meat will be tender and easily fall off the bone.
5 COOKING SECRET: This exceptional brasied dish is ideally served during cold winter nights with creamy polenta or root vegetables.

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