Braised Lamb Shank
RECIPES | NOVEMBER 2017
artSAVOR 21
Braised Lamb Shank
artSAVOR Ingredients
Black Pepper, Curry, Turmeric, Cinnamon, Sumac, Cumin, Thyme, Lime, Sea Salt, Parsley, Herbs & Spices
Serves 8-16
RECIPE INGREDIENTS
1pk artSAVOR 21
8 Lamb Shanks, Trimmed of excess fat and membrane
3T Olive Oil, For Searing Meat
3C Onion,Chopped
3T Olive Oil
1½C Carrots, Diced
1½C Celery , Cut in small pieces
1C Tomato Sauce, More if needed
1C Chicken Broth, More if Needed
2C White Wine
3T Pomegranate Sauce, Optional
KITCHEN ESSENTIALS
Medium Size Deep Cast Iron Pot
COOK
Preheat oven to 400˚F
Heat oil in pot over medium heat
Sear shanks few at a time. Do not overcrowd, set seared shanks aside
In the same pot, add onion and sauté until translucent and before it turns golden
Add carrot and celery, sauté for 2 -3 minutes more
Add ½ package of artSAVOR 21 package to the onion mixture
Cook for 1 minute or until aromatic
Add tomato sauce, broth and wine and stir
Add pomegranate sauce, lower heat and simmer for 15 minutes
Place shanks in the pot submerging them into the liquid
Cover and cook on low heat for 30 minutes, turn shank upside down
Remove from heat and transfer to the middle rack in oven, roast 30 minutes
Remove lid and braise for 45 minutes or until meat is done
Serve with your choice of sides
NOTES
Reserve the remaining half of artSAVOR 21 sealed tightly