INGREDIENTS
6 lamb shanks
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter, divided
1 onion, chopped
2 medium
sprigs rosemary
, peeled and finely chopped
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
2
1 c. red wine
Mashed potatoes, for
DIRECTIONS
- Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
- Return pot to stove and melt 2 tablespoons butter over medium heat. Add onion and carrot and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
- Pour in broth and tomato sauce, then add lamb shanks back in. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
- Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
- Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
- Serve lamb with mashed potatoes and spoon sauce overHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net to learn more about our program.
:CG
