Red Wine-Braised Lamb Shanks

• Main Ingredient: Lamb Shanks
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Serves: 4
• Recipe by: Lodge Cast Iron

These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavorful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots.

1. Preheat brasier over medium-high heat for 3-5 minutes.
2. Brush lamb shanks with Dijon mustard, and season with salt and pepper.
3. Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes.
4. Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine.
5. Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process.
6. Remove lamb from the braiser, and reduce liquid until thickened, about 10 minutes.

*Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone.