Braised Lamb Shanks with Garden Vegetables

Recipe:

·   Lamb Shanks (2)

·  Olive Oil (2 Tablespoons)

·  Diced Onion

·  Minced Garlic

·  White wine (1 cup)

·  Diced Sweet Peppers

·  Diced Tomatoes

·  Cubed Potatoes/Eggplant/Squash

·  Chopped Okra/Corn/Green Beans

·  Cayenne Powder (1/2 tsp)

·  Oregano, Thyme, Salt and Pepper to taste

On stovetop over medium-high heat, use tongs to sear shanks in olive oil, approximately 30 seconds per side. Set shanks aside. Immediately add onions and garlic and sauté until translucent. Add white wine and deglaze. Add vegetables, spices, and 1-2 cups water; stir to incorporate. Return shanks to dutch oven, cover, and bake at 375F for 75 minutes or more, turning shanks halfway through cooking. After cooking, remove shanks and please let them rest for 10 minutes. Remove bones and return shanks to dutch oven, stir and serve. Enjoy with toast or rice or cheesy pasta and drink a hearty red wine or an IPA with our shanks and discuss depth.

We love this recipe because we can adapt it with fresh ingredients out of our garden or enjoy it with those same ingredients from our freezer. We don't always use shanks - any roast will do! We like cooking shanks with a dry white wine and other cuts with red wine. We have also tried variations of this recipe in our slow cooker and even our pressure cooker! Cook time can be adjusted to preference, but we like to cook our shanks until the meat is practically falling off the bone! Try it spicy or add a squeeze of lemon to yours!