Franklin Spice Works
Braised Lamb Shanks with Turkish Bay
Fall-off-the-bone lamb shanks braised slowly in red wine with Turkish bay. A rich, comforting dish served over soft polenta.
Ingredients
- 4 lamb shanks
- 3 Turkish bay leaves
- 1 bottle dry red wine
- 1 cup chicken broth
- 1 onion, diced
- 4 garlic cloves, smashed
- 2 carrots, chunked
- Salt, pepper, and olive oil
Instructions
- Season lamb shanks and sear in olive oil until browned all over.
- Remove shanks and saute onion and garlic in the same pot.
- Add wine, broth, bay leaves, and carrots. Return lamb.
- Cover and braise at 325F for 2.5-3 hours until meat falls from the bone.
- Remove bay leaves. Reduce braising liquid until slightly thickened. Serve over soft polenta.