How to make it

  • Dry the lamb with paper towels and season well with salt and pepper.
  • Heat the oil in a large Dutch oven; brown the shanks well on all side. Do this in batches cause you know what happens when you crowd the meat, you don't get brown, you get steam, and we want brown. Once the shanks are nice and brown, remove them to a plate; lower the heat.
  • Add the lemon slices and let them just start to brown; then add the garlic, tomatoes, wine, chicken stock, rosemary sprigs, herbs de Provence and a bit of salt and pepper. Bring to a simmer and cook slowly on top of the stove for 3 hours, or in the oven at 325 degrees for 3 hours (preferable over stove-top cooking because the temperature stays even around the entire pot, not just the bottom of the pot); or in your crock-pot all day OR in your pressure cooker, for about 1 hour once it reaches pressure (check your manual for info on how to use your pressure cooker, and if you don't have one, LindySez get one...they are the bomb). However you cook them, when they are done, remove the rosemary sprigs (the leaves will have fallen off)...take the shanks and put them on a platter, cover with foil and place in a warm oven to keep while you make the sauce.
  • Simmer the sauce until it is reduced slightly, then stir the "slurry" into it until it thickens.
  • Serve the shanks and sauce over some yummy polenta, masted taters or noodles.

Reviews & Comments 1

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    " It was excellent "
    cuzpat ate it and said...
    Yum! high 5
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