Red Wine Braised Pastured Lamb Shanks

Ingredients

• 4 Queen City Farm pastured lamb shanks
• Salt and pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1.5 cups red wine
• 2 cups beef or chicken stock
• 2 sprigs rosemary

Directions

1. 1

   Preheat oven to 325F. Season the shanks with salt and pepper and brown in olive oil in a Dutch oven; set aside.

2. 2

   Cook the onion, carrots, and garlic in the drippings until softened. Stir in the tomato paste.

3. 3

   Pour in the wine and scrape up the browned bits; simmer 2 minutes. Add the stock and rosemary.

4. 4

   Return the shanks, cover, and braise in the oven for 2.5-3 hours until fork-tender.

5. 5

   Skim the sauce and spoon it over the shanks to serve.