Name: Jinx-Proof Braised Lamb Shanks
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Lamb shanks - 5 ½ pounds; Olive oil - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Dried rosemary - ½ teaspoon; Dried thyme - ½ teaspoon; Butter - 1 tablespoon; Onion, diced - 1; Celery, diced - 1 rib; Carrot, diced - 1 large; All-purpose flour - 1 ½ tablespoons; Garlic, minced - 4 cloves; Red wine - ½ cup; Chicken broth - 1 cup; Water - 1 cup; Balsamic Vinegar - 1 tablespoon; Ground cinnamon - ⅛ teaspoon; Minced fresh rosemary leaves - 1 teaspoon

Ingredients for - Jinx-Proof Braised Lamb Shanks

1. Lamb shanks 5 ½ pounds

2. Olive oil 2 tablespoons

3. Salt and freshly ground black pepper to taste 2 tablespoons

4. Dried rosemary ½ teaspoon

5. Dried thyme ½ teaspoon

6. Butter 1 tablespoon

7. Onion, diced 1

8. Celery, diced 1 rib

9. Carrot, diced 1 large

10. All-purpose flour 1 ½ tablespoons

11. Garlic, minced 4 cloves

12. Red wine ½ cup

13. Chicken broth 1 cup

14. Water 1 cup

15. Balsamic Vinegar 1 tablespoon

16. Ground cinnamon ⅛ teaspoon

17. Minced fresh rosemary leaves 1 teaspoon

How to cook deliciously - Jinx-Proof Braised Lamb Shanks

1 . Stage

Preheat oven to 450 degrees F (230 degrees C).

2 . Stage

Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.

3 . Stage

Roast in the preheated oven until lamb is browned, about 30 minutes.

4 . Stage

Reduce oven heat to 325 degrees F (165 degrees C).

5 . Stage

Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.

6 . Stage

Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.

7 . Stage

Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.

8 . Stage

Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.