6 Organic Food You Feel Good About Lamb Shanks (total weight about 5-1/2 to 6 lbs)
Wegmans Pan Searing Flour
1 Tbsp Wegmans Vegetable Oil
1 pkg (16 oz) Food You Feel Good About Baby Cut Carrots
1 pkg (7 oz) Food You Feel Good About Chopped Onions
1 medium turnip (about 8 oz), peeled, quartered, cut in 1/2-inch slices
1 large parsnip (about 10 oz), peeled, halved lengthwise, cut in 1/2-inch slices
4 cloves Food You Feel Good About Peeled Garlic
1 cup Italian Classics Kitchen Cut Tomatoes with Basil
2 bay leaves
2 Tbsp Herbes de Provence
1 cup red wine
3 cups Food You Feel Good About Chicken Culinary Stock
3 sprigs fresh rosemary, halved
Salt and pepper to taste
Preheat oven to 350 degrees.
Dust lamb shanks with pan-searing flour; pat off excess.
- Heat oil in large braising pan on MEDIUM, until oil faintly smokes; add lamb. Brown lamb shanks lightly on all sides, 8-10 min. Remove lamb shanks; set aside. Discard all but 1 Tbsp oil.
Add carrots, onions, turnips, and parsnips to pan; stir occasionally, cook 4-5 min. Add garlic; cook 8-10 min stirring occasionally. Add tomatoes, bay leaves, herbes; cook 3 min. Add wine; reduce to syrupy consistency, about 5 min.
- Return lamb to pan; add broth and rosemary. Bring to simmer; cover; place on center rack of oven. Braise 1 1/2 hours. Carefully remove lid; cook 15 min or until lamb is fork-tender.
- Transfer lamb to clean platter. Season to taste with salt and pepper; pour sauce over lamb shanks.