• Lake Superior SFA Network

Lamb Shanks with Potatoes

Updated: Oct 7, 2020

3 lbs. red potatoes

4 lamb shanks

2 bay leaves

2 T dried mint

2 T olive oil

2 t basil

1 c sliced onions

2 c chopped tomato

1.5 c sliced celery

1 c good beef or chicken broth

1 t chopped garlic

2 T lemon juice

Peel potatoes, cut into chunks. Sprinkle shanks with salt and pepper, heat oil in Dutch oven, brown shanks, remove, pour off excess fat, then brown onions and celery for a few minutes, add garlic , stir for another minute. Add remaining ingredients, bring to simmer, cover with alum foil, then lid over foil, bake in 350 oven for 1.5 hours. Remove cover, skim fat, raise heat to 400, and add potatoes. Cook until potatoes are tender, place meat and potatoes on plate, skim fat, and puree vegetables and braising liquid for a sauce. Meat can be removed from bone before serving.


Recipe courtesy Joel Rosen

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