Braised Organic Lamb Shanks

Published 04/16 2014 12:23PM

Updated 04/16 2014 12:35PM

Braised Organic Lamb Shanks


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 

Cooking instructions

Preheat oven to 350 degrees.
  1. Dust lamb shanks with pan-searing flour; pat off excess.

  2. 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.
  3. 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.

  4. 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.
  5. Transfer lamb to clean platter. Season to taste with salt and pepper; pour sauce over lamb shanks.

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