BRAISED LAMB SHANKS
- Serves 4
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- prep time: 15 minute(s)
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- cook time: 2 hour(s) 30 minute(s)
Ingredients:
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4 lamb shanks
1 Tbsp. Bertolli® Classico™ Olive Oil
2 medium red onions, thinly sliced
1 Tbsp. finely chopped fresh ginger
4 cloves garlic, sliced
2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
2 Tbsp. lemon juice
1 Tbsp. honey
1 cinnamon stick
1 Tbsp. soy sauce
2 lbs. sweet potatoes, peeled and cut into 2-inch-thick slices
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Directions:
- Season lamb, if desired, with salt and pepper.
- Heat Olive Oil in deep 12-inch skillet over medium-high heat and brown lamb, turning once, about 30 minutes. Remove lamb from skillet and set aside.
- Add onions to same skillet and cook, stirring occasionally, 5 minutes or until lighty golden. Stir in ginger, garlic, paprika, red pepper flakes and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in remaining ingredients except potatoes and lamb. Return to a boil over high heat. Reduce heat to low, then return lamb to skillet. Simmer covered 1 hour.
- Stir in potatoes and simmer covered an additional 1 hour or until potatoes and lamb are tender.
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