Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cups beef broth
– 1 cup tomato sauce
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. Season and Sear the Lamb Shanks: Season the lamb shanks with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Add Liquids and Seasonings: Pour in the beef broth and tomato sauce, and stir in the thyme and rosemary. Bring the mixture to a simmer.
4. Braise the Lamb Shanks: Return the lamb shanks to the pot, nestling them into the liquid. Cover the pot with a lid and let it braise on low heat for 2-3 hours, or until the meat is tender and falls off the bone.
5. Garnish and Serve: Garnish with fresh parsley before serving. These lamb shanks pair perfectly with mashed potatoes or crusty bread to soak up the rich sauce.
Notes:
– Swap lamb shanks with beef or chicken thighs for a different flavor profile.
– Add diced potatoes to the braise for a heartier, more filling dish.
Prep Time: 15 minutes
Cooking Time: 2.5 hours
Total Time: 2 hours 45 minutes
Calories: 500 per serving
Servings: 4
Enjoy this hearty and comforting meal!
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