Jarret D'agneau Braisé * Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Season the lamb shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, about 8-10 minutes. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes.

3. 3

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the pot to release any brown bits. Bring to a boil and let it reduce by half.

4. 4

   Add Broth and Herbs

   Stir in the beef broth, bay leaves, and thyme. Return the lamb shanks to the pot, ensuring they're submerged in the liquid.

5. 5

   Braise

   Cover the pot and reduce the heat to low. Let the lamb shanks braise for 2-3 hours, or until the meat is tender and falling off the bone.

6. 6

   Serve

   Remove the lamb shanks from the pot and let them rest for a few minutes. Serve with the braising liquid and vegetables.