1/4 cup oil
2 Lamb Shanks
1 Medium Onion – Coarsely Chopped
1 cup Carrots Sticks
1 Cup Celery Sticks 
Salt and Pepper to taste
3 Tablespoons of Herbes de Provence
3-4 Cups of Beef Stock


Sprinkle crushed pepper on raw lamb shanks. Heat oil in the dutch oven and sear both sides of the lamb shanks. Set the lamb shanks aside and in the same hot oil, cook the onions until translucent. Remove the onions from the heat and deglaze the dutch oven with chicken broth .Once the liquid comes to a boil, add the celery and carrots. Then add the lamb shanks, onions, herbed de provence, beef broth. Cover and cook for 1 hour. Turn the lamb shanks, and partially cover and cook on low heat until liquid has reduces, and brother has thickened.



Categories: FoodRecipes


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: