Braised Gundagai Lamb Shanks

Name: Braised Gundagai Lamb Shanks
Yield: 4
Ingredients: 4 Gundagai Lamb Shanks (2 Packs); 3 Carrots, Peeled and Diced; Olive Oil; 2 Celery Stalks, Cleaned and Diced; 4 Cloves Garlic; Tasman Sea Salt; 1 (12-ounce) Can Tomato Paste; 2 Small Yellow Onions Diced; 2 Cups Red Wine; 2 Tablespoons Chopped Rosemary Leaves; Bundle of Thyme; 1 Cup Veal Glace; 2-3 Cups Water; 4 Bay Leaves

Servings

This recipe is everything we love—deeply flavorful, melt-in-your-mouth tender, and surprisingly simple. Impress your guests (or just treat yourself) with this rich, soul-warming dish.

Ingredients

4 Gundagai Lamb Shanks (2 Packs)
3 Carrots, Peeled and Diced
Olive Oil
2 Celery Stalks, Cleaned and Diced
4 Cloves Garlic
Tasman Sea Salt
1 (12-ounce) Can Tomato Paste
2 Small Yellow Onions Diced
2 Cups Red Wine
2 Tablespoons Chopped Rosemary Leaves
Bundle of Thyme
1 Cup Veal Glace
2-3 Cups Water
4 Bay Leaves

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Directions

Preheat your oven to 400°F.
Heat olive oil in a large Dutch oven over high heat. Season your lamb shanks with salt, then brown them on all sides.
Once the lamb is browned, remove it from the pot. Discard excess fat, then add more oil and the veggies. Season with salt and sauté until the veggies are brown and fragrant (about 20 minutes). Let the brown bits form at the bottom of the pan, but don't let them burn!
Stir in tomato paste and cook for 5 minutes. Then add wine, rosemary, and thyme. Stir until the wine reduces by half.
Return the lamb to the pot, then add in the Veal Glace enough water to submerge (2-3 cups). Add bay leaves, cover, and pop it in the oven.
Cook for 2.5 to 3 hours, flipping the shanks halfway through. Check every 45 minutes—if the liquid's low, add more water.
In the last 30 minutes, remove the lid for better browning.
When the lamb is tender, serve and enjoy!

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Braised Gundagai Lamb Shanks