Braised Lamb Shanks
Submitted by Debbie Gannaway of Kroeger and Sons Meats,
2 Lamb Fore Shanks
4 Medium Red Potatoes, scrubbed and quartered
2 Medium Onions, peeled and quartered
8 Carrots, peeled and cut in chunks
2 Cloves of Garlic, peeled and sliced
1 sprig Fresh Rosemary, or 1 tbsp dried
Place Vegetables on the bottom of a crockpot, or oven safe Dutch Oven
Place Shanks on top of vegetables.
Add 2 cups of water, then liberally apply rosemary, salt and pepper.
If using a crock pot, cook on Low for at least 8 hours. If using a Dutch Oven (with a tight fitting lid), place in oven, set to 300 and cook for at least 4 hours.
Meat will be very tender and easy to remove from the bones. Serve with good bread and enjoy!