FALL OFF THE BONE LAMB SHANKS
.
If you’re a fan of easy, low effort, high reward meals you’ve gotta try making these lamb shanks. They come out absolutely incredible and all they need is just 5 minutes of prep time. Let your oven do the rest of the work!
.
Here is how I made this:
.
1.Preheat oven to 350F.
.
2.Start with 3 or 4 lamb shanks, about 3lbs. Add them to a large oven safe dish. Cover them with 2 tbsp German or dijon mustard, a couple generous pinches of salt, pepper, 1 tablespoon garlic powder, 1 tbsp Aleppo pepper flakes, 1 tbsp oregano, 1 tsp cumin, and 1/2 tsp cinnamon. Massage it in well, so its covering all of the shank evenly.
.
3.Add 8oz of a good tomato sauce, and 17oz of bone broth - I use Kettle & Fire chicken broth here, but you can use beef or vegetable broth, too. I also add a stick of cinnamon.
.
4.Put the lid on, pop it into the oven at 350F for 3 hours. At 3 hours, remove, cover the lamb shanks with the juices, and put it back in the oven with the lid on for another 1 hour. Time varies by oven, so feel free to keep it in a touch longer at the lower temperature.
.
5.At the completion of the cook time, to make sure it really falls off the bone, I like to turn off the stove, and keep the shanks in the oven with the lid on. So this brings the total cook time for 4 hours, plus 1 hour in the oven without the heat on at the end.
.
6.Remove, plate it up, top it with the juices, and serve it. I like to top with some finely chopped fresh herbs and sesame seeds for presentation.
.
You can serve this with rice, quinoa, or if you’re lowcarb/keto my Kaizen lowcarb rice. Or just go with some salad or eat it on its own. Your call!
.
If you make it, be sure let me know what you think on SHREDHAPPENS.
.
ENJOY!

свернуть