Lamb Shanks with Potatoes

Updated: Nov 20

Ingredients

  • 3 lbs. red potatoes

  • 4 lamb shanks

  • 2 bay leaves

  • 2 Tablespoons dried mint

  • 2 Tablespoons olive oil

  • 2 teaspoons basil

  • 1 cup sliced onions

  • 2 cups chopped tomato

  • 1 1/2 cups sliced celery

  • 1 cup beef or chicken broth

  • 1 teaspoon chopped garlic

  • 2 Tablespoons lemon juice

Preparation


Preheat oven to 350.


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 and stir for another minute. Add remaining ingredients, bring to simmer. Cover with foil, then place lid over foil and bake 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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