Nautico's Braised Lamb Shanks

Nautico's Braised Lamb Shanks

8 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Dry vermouth and herbes de province are the keys to this dish.

Ingredients

4 each Lamb shanks
1 1/2 cup Dry (French) vermouth
6 tablespoon Herbes de provence
2 large Vidalia onions
1 pound Small red potatoes
1 bag Small carrots

Original recipe makes 4

Servings  

Preparation

1) Brown the shanks in a heavy (cast iron) pan. Set crock pot on high.

2) Cut the onions into slices 1/2" thick. Lay half of them at the bottom of the pot.

3) Don latex gloves. While holding each shank over the pot, wet thoroughly with vermouth, then press liberal amounts of herbes de provence into all meat surfaces.

4) Place shanks atop onion slices, then remaining slices on top of the meat. Add remaining vermouth. Cover and cook for 3 hours.

5) Cut up the carrots into whatever lengths you prefer. Leave potatoes whole and skin on.

6) At the end of three hours, add potatoes and carrots and cook for an additional 2 hours.

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[I made edits to this recipe.]
Nautico 6y ago

[I made edits to this recipe.]
Nautico 6y ago

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Nautico 6y ago

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Nautico 6y ago

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Nautico 6y ago

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Nautico 6y ago

mcrismon 10y ago

[I posted this recipe.]
Nautico 10y ago

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