Braised Lamb Shanks

Serves 4

Ingredients:

4 small Lamb Shanks, 3/4 lb each

Or 2 large shanks at 1.5 lb each

2 tsp of Chef Josef’s Original seasoning blend

2 Tbsp Olive oil

1 Tbsp Butter

¼ cup chopped Garlic

1 medium Onion, chopped

2 cups chopped Carrots

1 cup chopped Celery

1 cup sliced Fennel bulb

¼ cup chopped Parsley

2 twigs Rosemary

2 Tbsp Tomato paste

2 cups Beef broth

1 can 15 oz. tomato sauce

2 cups red wine

Preheat oven to 375˚

Season Lamb Shanks with Chef Josef’s Seasoning blend.

Braise Shanks on all sides until lightly brown in Roasting pan or Cast-iron pan.

Remove shanks from roasting pan.

Add butter to roasting pan, and glaze onion and garlic until lightly brown.

Mix tomato paste with onion and garlic.

Add all other ingredients.

Bring to a simmer. 

Add Lamb Shanks.

Place in middle of oven and braise at 375˚ for 2 to 3 hours.

Meat should come off bone easily.

Roasted Rack of Lamb

Serves 2

Ingredients:

1 – 6 bone Rack of Lamb, trimmed and frenched

1 tsp Chef Josef’s Original or Garlic Herb Seasoning Blend

2 Tbsp Olive oil

1 Tbsp Dijon mustard

½ cup Panko

Preheat oven to 450˚.

Season lamb with seasoning blend.

Heat oil on high in iron skillet.

Place the rack of lamb in the skillet and brown dark on all sides.

Remove lamb from skillet.

Brush mustard onto the lamb.

Cover generously with Panko.

Place the lamb back in the skillet and place in the middle of the oven.

Roast until done:

Medium - 150˚

Medium rare – 140˚

Let sit for 3 to 5 minutes.

Slice and serve.