We’ve always loved lamb, no matter how it’s prepared… Lately we just can’t seem to get enough of the fantastic cuts we buy from our friends Kenny and Brenna Aschbacher, the Fish Huggers. Today’s post features wonderful lamb shanks with some meaty vertebrae straight from their farm in New Mexico.
Thank you, my wonderful husband, for cooking another amazing meal for us!
Braised Lamb Shank and Vertebrae
(we served ours with some Simple Spaghetti Squash)
Here’s what you will need for this delicious dish:
- 2 Lamb Shanks
- 4 Lamb Vertebrae
- Sea salt and pepper to taste
- 2 tablespoons coconut oil
- 2 onions, chopped
- 1 large sweet potato cut into 1/2 inch squares
- 8 cloves garlic, minced
- 1 bottle red wine
- 4 peeled tomatoes with juice
- 2 cups beef broth (either make your own or buy some low sodium organic broth)
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
Here’s how to make it:
Sprinkle shanks and vertebrae with salt and pepper. Heat coconut oil in heavy large pot over medium-high heat. Cook until brown on all sides, about 5-10 minutes. Transfer shanks to plate.
Add onions, sweet potato, and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks and sweet potatoes to an oven safe platter and keep warm in a pre-heated oven.
Boil juices in pot until thickened, about 15 minutes.
Spoon over shanks, and thoroughly enjoy! My goodness this dish is truly unbelievably delicious.