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Garlic Recipes
Spiced and Braised Lamb Shanks
Lamb shanks melt into a tender succulent gravy when slow cooked with aromatics and a bit of wine.
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Ingredients
4 lamb shanks
2 tsp salt
1/2 tsp cinnamon
1/4 tsp chili flakes
1 onion, sliced thinly
4 garlic cloves, minced
1 cup dry red wine
1 cup water or stock
1 sprig rosemary (optional)
1 orange, zest cut in wide strips
Method
Heat oven to 325F
Season the lamb shanks all over with the salt, cinnamon, and chili flakes
In a Dutch oven, heat a glug of neutral oil over medium high heat
Brown all sides of the lamb shanks evenly then remove from the pan
Add the onion and garlic to the pan and reduce the heat to medium low
Sweat the onion and garlic until soft
Add the wine and reduce by half
Add the water, rosemary sprig, and orange zest then nestle the lamb shanks back into the pot
Bring the liquid to a boil over medium high heat
Cover with tinfoil or a tight fitting lid and transfer to the oven
Braise until the lamb is fall-apart tender
Remove from the oven and let cool 15 minutes
Taste the sauce and if it tastes thin, remove the shanks and reduce the sauce until deeply flavorful
Serve either on the bone or remove the meat from the bone and return to the sauce
Pair with parsnip mash and a green salad
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