Fall-Apart Lamb Shanks Braised with Mustard and Mint

Name: Fall-Apart Lamb Shanks Braised with Mustard and Mint
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters low-sodium canned or homemade chicken or beef broth; 237 milliliters dry white wine; 1 bunch fresh mint, left on the stem, divided; 4 teaspoons medium cloves garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 1 kilograms lamb shanks (about; 2 Tbsps olive oil; 3 Tbsps medium shallots, minced (about; 2 Tbsps whole grain mustard; 2 Tbsps Worcestershire sauce

Fall-Apart Lamb Shanks Braised with Mustard and Mint might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One serving contains 309 calories, 32g of protein, and 12g of fat. A mixture of worcestershire sauce, shallots, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

Preheat the oven to 350°F. In a braising pan or Dutch oven, heat the olive oil over high heat until smoking. Season the lamb with salt and pepper and sear until brown on all sides, about 8 minutes total.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Equipment you will use

Dutch Oven

Oven

Frying Pan

Add the shallots and garlic, and stir into the oil until fragrant, about 15 seconds. Immediately add the wine, and boil for 1 minute.

Ingredients you will need

Shallot

Garlic

Wine

Cooking Oil

Add the broth, Worcestershire sauce, and mustard. Stir with a wooden spoon, scraping up any browned bits from the botton of the pan. Cover the top of the ingredients with the half of fresh mint, and cover the pot.

Ingredients you will need

Worcestershire Sauce

Fresh Mint

Mustard

Broth

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Transfer to oven and cook until the meat is falling off the bone, 2 to 2 1/2 hours.

Ingredients you will need

Bone

Meat

Equipment you will use

Oven

Carefully remove shanks with tongs and set on serving platter. Simmer sauce on stovetop until reduced to about 1 1/2 cups. Skim off fat with a large spoon or ladle. Season to taste with more salt and pepper. Roughly chop remaining mint.

Ingredients you will need

Salt And Pepper

Sauce

Mint

Equipment you will use

Stove

Ladle