Braised Lamb Shanks
4 lamb shanks
1 teaspoon salt
1 teaspoon Herbes de Provence
2 – 4 sprigs of fresh rosemary, de-stemmed and chopped ( ½ teaspoon dry )
¼ teaspoon freshly cracked mixed pepper corns
2 Tablespoons olive oil – divided
1 large organic onion peeled and chopped
2 small bay leaves
4 stems fresh oregano, de-stemmed and chopped ( ½ teaspoon dry )
1 28 ounce can diced tomatoes
1 Tablespoon honey
2 Tablespoon Balsamic vinegar
1 small can of GF tomato paste ( Hunts ) ( 5.5 fluid ounce or 156 ml )
1 GF beef bullion cube ( McCormicks )
2 Tablespoons fresh basil chopped
¼ cup Marsala wine ( optional )
Combine 1 Tablespoon olive oil with the salt, pepper, Herbes de Provence and fresh rosemary to make a paste. Score the fat or sinew on the lamb shanks and rub them all over with the herb paste. Seal in a container to marinate for up to 24 hours, turning occasionally.
Brown the marinated lamb shanks on a grill or BBQ for 10 minutes or until nice and brown and the juices are sealed in. Use a frying pan if you don’t have access to a BBQ.
Set aside to rest while you prepare the braising sauce.
In a pot, cook the chopped onions in 1 Tablespoon of olive oil until they are translucent. Add the tomatoes, beef bullion cube crumbled, tomato paste, Marsala wine, oregano and bay leaves. Stir to combine all the ingredients. When well mixed, add the sugar, balsamic vinegar, and basil. Bring to a gentle boil, stirring regularly, and cook for 5 to 10 minutes.
Preheat the oven to 325 F. In a Dutch oven or clay baker, arrange the 4 lamb shanks and their juices. Pour or ladle the braising sauce over the lamb shanks in the baking container.
Cover with a tight fitting lid and bake for 90 minutes, basting the meat occasionally. Before serving, skim any fat off the top of the sauce and discard the bay leaves.
Serves 4
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