Lamb Shanks
submitted by Andrea
The lady who does my nails in Singapore gave me this recipe while she was doing my nails one day. I typed in the ingredients into my phone and may have forgotten a thing or two. This recipe is adapted from what she told me. I got pretty close and it was delicious!
Part 1
4 lamb shanks (Size of a big turkey leg for you County Fair goin’ Texans) – purchased from QB Foods
6 finely chopped garlic cloves
1 finely chopped onion
McCormick Italian Seasoning (or combination of seasonings that are similar)
salt
Part 2
Chicken Stock
Red Wine
1 can diced tomatoes
1 can tomato sauce
4-6 fresh tomatoes (in large chunks)
Bay Leaf
Part 3
2 cups diced celery
4 medium peeled, chunked sweet potatoes
1 can garbanzo beans (chic peas)
Part 1 – Sear the shanks in a large frying pan with the chopped garlic, onion and olive oil. Sprinkle salt to taste and Italian Seasoning on the shank. Sear on each side until browned to seal in the juices. About 15 minutes total time.
Part 2 – Place the shanks in a large crock pot or stock pot. Add the tomatoes and tomato sauce. Pour in chicken stock and about 1 cup of red wine to cover. Cook on high in a crock pot or on medium flame in stock pot for about 2 hours.
Part 3 – Add in the sweet potatoes, celery and garbanzo beans. Cook until the meat is tender and sweet potatoes are cooked. Another 2 hours or so.
It sounds like a process but it’s really easy, just takes a while to cook. Lamb has to cook long and slow for it to be tender. Don’t rush it or it won’t be as good.
It’s good all by itself but you could serve with rice and of course some yummy, warm rolls. Enjoy!
