Slow-Braised Lamb Shanks and Tomato Sauce

In 2009 Cooking Light ran a recipe for Lamb Shanks with tomato sauce, probably one of my all-time favorite recipes.  At the time we live in Fort Worth and could easily locate lamb shanks at Central Market, the recipe became a go-to favorite for us, especially when we needed to impress company or to provide some comfort food for a guest. I remember selecting the recipe because of it’s simplicity, ease, and paucity of ingredients.  To my delight the recipe is quick to prepare but tastes like something you receive at a fine restaurant. Spring forward a few years later with a move to Lubbock, I can’t express how happy I was to find Red Raider meats and a great selection of lamb products.

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One of the best parts is that the lamb shanks at Red Raider meats are very affordable.  The initial step includes salting/peppering the shanks and then quickly braising them in a pot. After braising the shanks you add garlic and onions to the pot.

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After the onions are warmed up you deglaze the pot with some red wine, I chose a shiraz.  Then come the tomatoes.  Everything gets stirred and the lamb goes back in to simmer.

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After simmering for an hour the shanks are flipped over and simmered more. The entire prep for this dish takes about 20 minutes total.  I chose to start the dish before heading to work in the morning and let the shanks simmer all day.

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We typically serve this with polenta or mashed potatoes, although we had an extra cabbage in the fridge so we ended up making braised cabbage as the side. The end result is a fall-off-the-bone piece of lamb that is heavenly.  Plus the left over sauce can be used for pasta the next day and tastes like the most expensive pasta you can find in the store.

-JB-

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