Braised Lamb Shanks

Our weather has been crazy the last few days. I've seen rain, snow, sleet, and sunshine all within a matter of hours. Yes, I stand at the door and watch the weather. I lived in the desert for 40+ years where it rained so seldom, that's what people do... watch the rain! 

I've had these lamb shanks from Bear Paw Meats in the freezer for a while. There were two in a package and they only cost $1. I bought them frozen and they didn't look very meaty to me, so I've put off cooking them. A few days ago, I opened the freezer door and things started to slide out. I did a quick catch, a quick re-arrange and put these in the sink to thaw.

When they thawed, I was glad to see that they were very meaty and they cooked up so nice and tender. The picture might not look very appetizing, but I assure you this was a tasty meal to eat while the rain was falling from the sky!

I cooked the lamb shanks in my new Rachael Ray 7-Qt Dutch Oven that I won in a blog giveaway from Nuria at Spanish recipes. Thank you, Nuria!

Braised Lamb Shanks

4 lamb shanks

1 medium onion, chopped

3 ribs celery, chopped

8 oz. mushrooms, sliced on the thick side

14.5 oz can diced tomatoes (with juice)

2 cups water or broth

2 cups red wine

3 carrots, cut into chunks

Olive oil

Rinse and dry lamb shanks. Season with salt and pepper. Brown shanks in olive oil then remove from dutch oven.  In same pan (adding more olive oil, if necessary) sauté onions and celery until soft. Add mushrooms and cook until browned. Add tomatoes, water (or broth), wine and carrots. Return lamb shanks to pan and bring to a boil. Reduce heat and simmer for 3 or 4 hours, until meat is tender and falling off bone. When lamb is done, remove shanks and thicken gravy with a cornstarch and water slurry. Return shanks to pan until serving time. Serve over rice, mashed potatoes, polenta, or pasta.