2 Hours of Braising = Tender Melt-in-Your-Mouth Lamb

I've never made Lamb Shanks before and have always been intimidated by them. They just seem so unattractive and tough no matter how you cook them. BUT after finding a great sale over the weekend, I finally decided to try them. I did some research and found that the best way to make them tender is to braise them low and slow in a mixture of red wine and broth. I also saw a few recipes from Emeril using his Essence, which I always have on hand. I decided that Lamb Shanks would make the perfect Sunday night dinner especially since I would actually have the time to start them early. 2 hours later, we were biting into the most tender, flavorful, melt-in-your mouth meat we've ever tasted. I can't wait to get some Lamb Shanks now!

Ingredients:


1 Tbsp olive oil
1 Tbsp butter
1/2 c all-purpose flour
1 Tbsp Essence
2 lamb shanks
Salt and pepper
2 garlic cloves, minced
1 c dry red wine
1 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 c beef broth
Couscous, for servings
Parsley, for garnish


Prep:


1. In a shallow dish, combine the flour and Essence. Season the lamb with salt and pepper, then dredge in seasoned flour, shaking to remove any excess.


2. Heat oil in a Dutch oven over medium heat. Add the lamb and brown for about 4 minutes on each side. Remove the lamb and set aside.


3. Add garlic. Stir and sauté for about 30 seconds. Add the wine, stirring to bring up any browned bits. Cook until reduced by half, about 5 minutes. Stir in the tomatoes and cook for 1 minute. Add the broth and bring to a boil.


4. Return the lamb to the pan and turn to coat with sauce. Cover and reduce the heat to a simmer for 1 hour. Turn the lamb over and simmer for another hour until the meat is very tender. Remove the meat to serving platter and keep warm.

5. Turn heat up to hight and bring the sauce to a boil for about 10 minutes, until thickened. Pour over meat and serve with couscous garnished with parsley.