Recipe:Red Wine Braised Lamb Shankswith Thyme

Cooking
Instructions

1. Season lamb shanks with salt and pepper.
2. In a deep skillet or Dutch oven, heat the olive oil over medium heat. Brown the shanks on both sides. Remove from pan and set aside in a platter.
3. Add the garlic and onions to the skillet and sauté until soft. Add the flour to the garlic and onions and using a whisk, scrape the brown particles in the bottom of the pan. Slowly whisk in the beef broth and red wine. Add the rest of the ingredients and bring to a simmer. Once simmering, add shanks, season with salt and pepper to taste and cover.
4. Lower the heat and slowly braise for 2 hours or until tender.* Once tender, transfer shanks to a platter and cover with foil to keep warm. Continue to simmer cooking broth until slightly thickened.
5. Serve broth over shanks and garnish with additional oregano or thyme. *USDA recommends cooking lamb to an internal temperature of 145°F.