This crock pot adaptable slow braised lamb shank utilizes two separate Ultra Premium Extra Virgin Olive Oils.
- Four lamb shanks
- 1/2 cup flour
- 1 tablespoon kosher salt
- fresh ground pepper to tastefour inch sprig of rosemary, woody stems discarded
- 4 cloves fresh garlic, minced
- 1 medium onion minced
- 1 large carrot, finely diced
- 1/3 cup Ultra Premium Coratina Olive Oil
- 3 cups robust red wine such as Malbec
- 1 cup water
Note: This recipe can be made in a dutch over or crock pot.
- If using the oven, preheat to 300.
- In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.
- Rinse and pat the lamb shanks dry and dredge in the flour.
- In a large heavy bottom pan, heat the Coratina over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over-crowd the pan, cooking for about 5 minutes per side and set aside.
- In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.
- Pour in the wine and simmer for another couple minutes and then add cup of hot water.
- Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top.
- Pour the wine and vegetables over the top.
- Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low.
- After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones.
- Cover to keep warm.
- Strain and de-fat the braising liquid.
- Place in a small saucepan and reduce by half.
- Adjust the seasoning with sea salt and fresh ground pepper.
- Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Ultra Premium Barnea olive oil.
Re-posted from the Veronica Foods blog.