DUTCH OVEN LAMB
Hearty,
Rich &
Tender
by Chrystal Caruthers
For a sit-down meal, nothing
soothes the soul like braised
lamb. Slow cooked in its
own juice, lamb shanks are
inexpensive and delicious.
Adding shiitake mushrooms
kicks up the flavor profile for an
easy gourmet meal. Serve with
riced cauliflower and Enjoy.
Ingredients
4 lbs. lamb shanks
2 large shallots (diced)
4 garlic cloves (minced)
2 anchovy fillets
2.5 cups red wine
Reconstituted Shiitake mushrooms
(chopped)
.5 cup mushroom stock
Fresh Rosemary
2 tablespoons extra virgin olive oil
Salt & Pepper
Directions
Heat oil in a Dutch Oven. Season
lamb shanks with salt and pepper.
Brown on all sides. Remove shanks.
Add shallots, garlic and anchovy
fillets to the browned oil. Sautee
until fragrant. Add lamb shanks back
to the Dutch Oven. Add red wine,
rosemary, shiitakes, and mushroom
stock. Season with salt and pepper.
Bring to a boil then reduce heat to
medium-low. Cover and simmer
until meat is tender, about 2 hours.
Remove rosemary before serving.