Braised Lamb Shanks with Rosemary
Ingredients
- 4 lamb shanks
- 1 cup Borsari Bloody Mary Mix
- 1/2 cup red wine
- 2 cups beef stock
- 1/4 cup all purpose flour
- 2 rosemary sprigs
- Borsari Original Seasoning to taste
Instructions
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Preheat oven to 350 degrees
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Rinse lamb shanks in cool water and pat dry
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Coat lamb shanks in all purpose flour and sear in a heavy bottom Dutch oven, until brown on all sides
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Add Borsari Bloody Mary Mix, Red Wine, Beef Stock and Rosemary Sprigs.
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Bring to a simmer and cover. Place in preheated oven and cook for approximately 1-1/2 -2 hours until fork tender.
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Remove from the oven and place shanks on heavy platter and cover with foil.
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Skim any fat off the top of the braising liquid. Taste and adjust seasoning with Borsari Original Seasoning if necessary. Remove rosemary sprigs. Thicken with flour and water slurry if needed.