The Best Braised Lamb Shanks

These tender, fall off the bone lamb shanks are braised in a decadent red wine and bone broth gravy. Our collagen-rich bone broth adds depth of flavor and richness to any dish, and this one is definitely no exception!

INGREDIENTS

• 6 grass-fed lamb shanks
• 2 tablespoons ghee
• 2 organic onions, chopped
• 1 large organic table carrot, cut into 1/4 inch rounds
• 10 cloves garlic, sliced into slivers
• 1 bottle of organic red wine, 750 ml
• 1 24oz. bag Bonafide Provisions Frontier Blend Bone Broth
• 3 teaspoons chopped fresh rosemary
• 3 teaspoons chopped fresh thyme
• Sea salt and fresh ground pepper to taste

DIRECTIONS

1. Season lamb shanks with sea salt and fresh ground pepper set aside.
2. Heat ghee in cast iron Dutch oven over medium-high heat.
3. Once the ghee is melted and sizzling, add in shanks and brown on all sides. You will likely be able to fit one or two at a time, so you will need to work in batches. Set aside on a plate as they are done. Approx. 8 min.
4. Once all shanks are browned. Add onions, carrot, and garlic to the pot and saute until fragrant and they start to get golden brown.
5. Add in wine, frontier blend bone broth, rosemary, and thyme. Allow for the mixture to come to a simmer, then add in browned shanks, submerging them into the liquid mixture.
6. Place lid on the Dutch oven and allow it to come to simmer.
7. Cook for approximately 2 hours, or until meat is tender and falling off the bone.
8. Remove lid and allow to cook for 20 more min, or until sauce is reduced to your liking.
9. If the sauce is not reduced enough after 20 min, remove shanks and place on warm platter in the oven. Allow sauce to boil and reduce to desired consistency.
10. Remove shanks from the oven, plate, and drizzle sauce over the lamb shanks. Garnish with a fresh sprig of rosemary.
11. Enjoy!

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