Requiring very little in the way of energy or supervision, these braised lamb shanks with Greek flavors are fall-off-the-bone tender.
Lamb Shanks | Garlic | Onion Carrot | Celery | Parsnip Crushed Tomatoes | Broth Tomato Paste | Beef Tallow Red Wine | Fresh Herbs Cinnamon | Salt | Pepper
SEAR LAMB SHANKS Season the lamb shanks with salt and pepper, then heat the tallow in a Dutch oven and sear the lamb shanks.
COOK VEGETABLES Remove the shanks and cook onion, garlic, carrots, celery and parsnip. Then add wine to deglaze the pan.
BRAISE LAMB SHANKS Next, add in cinnamon, salt, pepper, tomato paste and crushed tomatoes. Place the lamb back into the pot with broth and herbs and cook in the oven.
Garnish with parsley and serve with your choice of potatoes, pasta or rice.