Braised Lamb Shanks

Total Time: 6 hrs Cook Time: 6 hrs

Ingredients

• Servings: 6
• 6 lamb shanks (about 4 lb)
• 1 teaspoon herbes de provence
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• 2 onions, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (796 ml) can tomatoes
• 2 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar
• 1 sprig fresh basil or 1 teaspoon dried basil
• 6 rosemary sprigs, for garnish

Recipe

• 1 rub lamb shanks with herbes de provence, salt and pepper. in a dutch oven, heat oil over medium-high heat; brown lamb in batches. transfer to a slow cooker.
• 2 method for balsamic tomato sauce:.
• 3 drain fat from dutch oven; heat oil over medium heat. fry onions, garlic, bay leaf, oregano, salt and pepper until onions are softened, about 5 minutes. scrape into slow cooker. stir to combine.
• 4 cover and cook on low until lamb is tender and separates easily from bone, about 6 hours. transfer lamb to platter; cover and keep warm. skim off fat.
• 5 pour cooking liquid into a wide saucepan; bring to a boil over high heat. boil untl thickened and reduced to 4 cups, about 15 minutes. shred basil and sprinkle into sauce. serve with lamb. garnish with rosemary sprigs.
• 6 accompany meal with mashed potatoes and mixed vegetables.