Braised Lamb Shanks

Braised Lamb Shanks

My mom made these shanks for the New Year celebratory meal and I liked them so much I requested an encore performance for my birthday dinner! Although the original recipe called for dried cherries, cranberries worked well and other dried fruits like dates or apricots would make for an equally wonderful dish. 

Ingredients:

6 10-12 oz Lamb shanks
2 Tbsp Olive oil
8 Shallots
6 Cloves garlic
1/2 c Flour
1 c Red wine (we used merlot)
 2 1/2 c Lamb, veal or beef stock
3 Tbsp Balsamic vinegar
1 c Dried cranberries
A few sprigs of fresh thyme

Season the shanks with salt and pepper and dredge in flour. In a steel/ceramic roasting pan on high heat, sear shanks in a bit of olive oil (about two minutes per side). Remove shanks from pan and reduce to medium heat. Peel and chop shallots and cook with peeled cloves of garlic in olive oil until soft. Add wine and reduce over high heat by half. Add stock, vinegar, cranberry and a few sprigs of fresh thyme. Submerge shanks in braising liquor, cover with lid and place in a 300 degree oven. Cook for an hour and a half, turn the shanks and cook for another hour or until the shanks are tender.  Remove the lid for the last half hour of cooking time to brown the meat and thicken up the liquid. Serve with rice, couscous, or mashed anything.

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