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.