Braised Easter Lamb Shanks!
Ingredients
4 large lamb shanks
Sea salt and cracked black pepper
2 large onions quartered
1 whole head of garlic peeled and diced
8 whole bay leaves
1 bunch of fresh Thyme
4 stems fresh rosemary
3 cups cherry tomatoes
3 cups mixed green veggies
1/4 stick butter
Two 750 ml bottles of Chianti wine
1- Preheat the oven to 325 degrees.
2- Generously rub shanks down with salt, pepper and garlic
3- On the bottom of a large roasting pan (with a lid) make a nest for the lamb with 1/2 of each of the following ingredients; thyme, rosemary, onions and bay leaves
4- Place the other half of the above ingredients on top of the lamb
5- Pour the wine into the pan, cover and cook for 2 hours or until lamb is fork tender.
6- Remove the lamb from pan and strain the liquid
7- Boil the liquid down till thickened
8- Place the lamb back in the pan and pour the thickened liquid over the meat, cover and let rest while cooking veggies.
9- Melt the butter in a skillet and sauté your green veggies till wilted, salt and pepper well and plate.
10- Saute the tomatoes until they crack then plate
11- Plate the lamb shanks and serve with remaining gravy on the side
