I picked up lamb shanks on "clearance" at the grocery store the other day and was super excited to cook it. I had planned on making risotto already, so the lamb just worked perfectly. I kind used random ingredients from my pantry and it all worked out wonderfully. If you decide to try this, don't worry about the amount of ingredients that you add. I think it'll turn out great since this type of meal is pretty tough to mess up.
The soup that was left over was reminiscent of jambalaya. So, I added some andouille sausage, okra, and cajun seasoning to the pot and boom, another meal.
Ingredients
2 lamb shanks
3 T flour
2 T soy sauce
1 c red wine separated into 2 portions
1 t dried basil
1 t onion powder
5 cloves of garlic smashed
2 - 1in sprigs of rosemary
2 bay leaves
1/2 can fire roasted tomatoes (7 oz)
1/2 cup marinara sauce
3 cups of water
salt
pepper
6 mushrooms sliced
Procedure
1. Coat each of the lamb shanks with flour and sear in a lightly oiled pan.
2. Add the soy sauce and wine and cook until the alcohol is no longer visibly evaporating.
The soup that was left over was reminiscent of jambalaya. So, I added some andouille sausage, okra, and cajun seasoning to the pot and boom, another meal.
Ingredients
2 lamb shanks
3 T flour
2 T soy sauce
1 c red wine separated into 2 portions
1 t dried basil
1 t onion powder
5 cloves of garlic smashed
2 - 1in sprigs of rosemary
2 bay leaves
1/2 can fire roasted tomatoes (7 oz)
1/2 cup marinara sauce
3 cups of water
salt
pepper
6 mushrooms sliced
Procedure
1. Coat each of the lamb shanks with flour and sear in a lightly oiled pan.
2. Add the soy sauce and wine and cook until the alcohol is no longer visibly evaporating.
3. In a small crock pot, add the basil, onion powder, garlic, rosemary, bay leaves, tomatoes and marinara sauce.
4. Add the lamb and any of the sauce that may be left in the pan.
5. Add enough water to cover the lamb shanks and cook on low for 6-7 hours.
6.