This is a sponsored blog post, all opinions are my own.
Lamb shanks are so flavorful especially when they are braised and cooked low and slow. Kitcheneez Tuscany Seasoning made this meal so easy and delicious! The kitchen smelled amazing with Rosemary, garlic and basil. Gluten free, salt free and sugar free, the Kitcheneez Tuscany Seasoning will be in my pantry for many other dishes to come!
Braised Tuscan Lamb Shanks
On a rainy day the kitchen smells amazing and dinner will be delicious!
- 4 Lamb Shanks About 4 lbs
- .25 Cup Olive oil
- 3 Tbsp Kitcheneez Tuscany Seasoning
- 1 Tbsp Red pepper flakes For heat
- 3 Tbsp Fresh parsley Chopped
- 2 Stalks Celery Large chop
- 2 Lg Carrots Large chop
- 1 Lg Sweet potato, peeled Large dice
- 1 Medium Onion Large chop
- 5 Cloves Garlic Crushed
- 3 Lg Bay Leaves
- 8 Oz Baby Bella Mushrooms Quartered
- 2 Cups Red wine Dry
- 4 Cups Beef broth
- 2 Tbsp Butter Softened
- 2 Tbsp Flour
- 3 Tbsp Fresh Parsley Chopped
Preheat the oven to 325°
Place lamb shanks in a zip-top bag. Mix Kitcheneez Tuscany Seasoning, red pepper flakes, 2 tsp fresh chopped parsley and 1/4 cup of Olive oil in a small bowl. Pour over lamb shanks and smoosh until covered with marinade. Refrigerate for atleast an hour or over-night for great flavor.
Brown lamb on all sides, about 3 minutes per side.
Remove the lamb from the pot and add vegetables. Cook for 4-5 minutes or until the vegetables begin to brown. Add garlic and stir.
Add wine to deglaze the pan, scraping up any brown "flavor bits" from the bottom of the pan.
Place lamb shank back into the pan. Add stock and enough water so that the liquid covers the lamb by 3/4 of the way up the shank. Bring to a boil.
Place the lid on the pan and put the pan in the oven for 3 hours or until the lamb is tender. I added the mushrooms to the pot after 2 hours.
When the shanks are tender, remove to a large rimmed plate and tent with foil. Strain the cooking liquid through a fine strainer, pressing the vegetables through to thicken the sauce.
Return the sauce to the pan and cook over medium high heat to reduce, about 8 minutes. If it is not thickening to your liking, you can wisk the butter/flour mixture in and this will thicken the sauce.
Serve the lamb shanks over mashed potatoes, polenta, or enjoy with sauteed mushrooms.