Braised hind lamb shanks

[Brett-EDH]

Thought I was going to make this for Passover dinner but had already cooked 5 tons of food. So saved these for the last day of Passover, today, to enjoy.

This was last night’s dessert wine. Quite good. It’s a fortified port. Yummy with that Ghirardelli chocolate we bought a few weeks back.



Salted, EVOO rubbed and into the Dutch.



Building sear and fond.



Removed from Dutch to sauté the veggies



Carrots, onion and smashed garlic cloves



Build that flavor layer base



With some Sobon Rocky Top Zin



Used some reserved brisket stock from last weeks brisket cook for beef stock. Nothing goes to waste



Everyone back into the pool! Simmer time at 275° for 2 hours.

 

[DuaneMac]

When does your show on the Food Network start!
I’d love to try that wine too!

 

[Michael C.]

That looks very tasty!!!!!

 

[Bruno]

Wife LOVES LAMB! Want to do this for sure.

 

[Brett-EDH]

Got sidetracked into a garage project. Finishing these up now for dinner. Mashed pots coming too.



Demi-glacé reducing

 

[Brett-EDH]

When does your show on the Food Network start!
I’d love to try that wine too!

YouTube, maybe. I don’t think I’ve got enough talent for Food Network. And I have a real day job running my business. Which I still enjoy doing.

Sobon Winery is one of our faves. You can order online and they ship too.

Sobon Estate

14430 Shenandoah Rd, Plymouth, CA 95669
(209) 245-6554 https://g.co/kgs/oVuhRr

 

[Brett-EDH]

And done

 

[DanHoo]

Wow. Those look amazing

 

[Timothy F. Lewis]

Outstanding! Same method I use! Easy and very rewarding!!

 

[Brett-EDH]

Outstanding! Same method I use! Easy and very rewarding!!

a very high class meal, rich in flavor, easy to cook and rewarding. likely a $35 plate in a restaurant, wine not included.

 

[Timothy F. Lewis]

a very high class meal, rich in flavor, easy to cook and rewarding. likely a $35 plate in a restaurant, wine not included.

BINGO!
I might just have to force that one on my wife! I love them!

 

[JimK]

That looks incredible.

 

[Brett-EDH]

That looks incredible.

Give the recipe a whirl. Medium on effort to make. High on satisfaction level with results.

 

[Timothy F. Lewis]

The trick I REALLY like is cutting through the skin at the “ankle” so the meat contracts to the end and comes off so beautifull!
Just “girdle“ it and it all becomes poetry on a plate!
And, Brett is right, low stress, high return! Maybe it‘s time to freezer dive?

 

[JeffG]

Wowzers that looks might fine from here...