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| | Braised Colorado Lamb Shank Ingredients
4 Colorado lamb fore shanks
1 cup diced onions
1 cup diced carrots
1 cup diced celery
6 cloves of garlic
3 sprigs rosemary
2 sprigs thyme
1/4 cup guajillo chile powder
1 cup white wine
2 bay leaves
2tbl butter
1 cup flour
1tbl salt
1tbl black pepper
1/4 cup olive oil
4 cups veal stock
Directions:
- Mix flour, chile powder, salt, and pepper together.
- Roll the shanks in the flour mixture.
- In a large roasting pan heat up the oil.
- Sear both sides of all shanks at the same time.
- Add onion carrot, celery, and garlic and continue to sear.
- Add wine, stock, thyme, rosemary and bay leaves.
- Bring to a boil and then reduce to a simmer and cover for 2 ½ hours turning the shanks every 15 minutes.
- Meat should be very tender but stay on the bone.
- Strain the sauce and reduce by half and add butter.
- Serve shank with a little of the pan sauce.
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