Introduction

This is Mama Miche, and today in my magic kitchen: Lamb shanks

There are certain foods that will forever evoke memories. Everyone has them. Just the smell can take you back to another place in time. Lamb, any cut, takes me to my Momster's kitchen and makes me think of her. She made a great leg of lamb and Shepherd's Pie with the leftovers. Her lamb chops were perfection. But her lamb shanks were the best I've ever had. 

Lamb is often served at a Passover Seder, and it's also a part of the Easter dinner. Personally, I've never gotten the concept of serving lamb with mint jelly, but to each his own said the old lady as she kissed the cow. Or lamb.

Let Mama Miche make your kitchen magic!

Tools

• Vegetable peeler

• Knife

• Cutting board or mat

• Large Dutch oven

Ingredients

Makes 16 servings

• 1 white or yellow onion

• 2 medium carrots

• 2 medium parsnips (optional)

• 1 package fresh mushrooms (optional)

• 3 cloves garlic

• 4 large (or 6 small) lamb shanks

• 2 tbsp. Twice Stolen Spice™

• 2 tbsp. extra-virgin olive oil

• 4 tbsp. butter, divided

• 2 tbsp. tomato paste

• 2 cups beef broth

• 1 (15-oz.) can tomato sauce

• 2 sprigs rosemary

• 1 cup red wine

Directions

Prep Time: 30 minutes Cook Time: 2.5 hours

Prep

• Preheat oven to 350°.

• Wipe mushrooms with a paper towel

• Peel garlic, carrots, and parsnips

• Cut vegetables into large chunks.

• Mince garlic cloves.

• Season lamb shanks with Twice Stolen Spice™.

Cook

• Heat oil in a large Dutch oven over medium-high heat. Add lamb shanks and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove the lamb from the pot and place it on the side. Do not remove the liquid in the pot.

• Add 2 tablespoons of butter to the remaining liquid in the pot over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more.

• Add tomato paste and stir until vegetables are coated. 

• Pour in broth and tomato sauce, then return the lamb shanks to the pot. 

• Add rosemary and bring to a boil. 

• Cover and transfer to the oven. 

• Cook for 2 hours until the lamb shanks are completely tender.

• Remove the lamb from the pot and place it on a cutting board. Tent with foil to keep it warm. Discard rosemary. 

• Return the pot to the stove over medium heat. Add the wine to the remaining contents of the pot and bring to a boil. Reduce the heat and simmer for about 10 minutes or until thickened. Stir in the remaining two tablespoons of butter. 

• Serve lamb with *mashed potatoes and spoon sauce on top.

Notes:

Serve with mashed potatoes (check our garlic mashed potatoes recipe) or something you enjoy gravy with (mashed cauliflower, rice, noodles… unless it's Passover! Then it's potatoes- mashed or kugel!