Hope everyone had a good Father’s Day and this was my first as a dad! This weekend I cooked up some pot-roasted lamb shanks which I haven’t done in dutch oven so this was a first. This is a great weekend dish to make and if you like lamb shanks and never made them, try this out!

Let’s cook!

Pot-Roasted Lamb Shanks

4 lamb shanks

5 galic cloves, unpeeled

3 cups chicken stock

1 teaspoon sherry vinegar

1 cup Bordeaux

1 cup sliced baby bella mushrooms

5 fresh sage leaves, chopped

bunch of fresh thyme, tied

salt and pepper

Preheat the oven to 300. Season the shanks with salt and pepper.

Over medium heat add the lamb shanks.

Turn the shanks a few times, until lightly browned all over – about 15 minutes. Nestle the garlic cloves among the shanks.

Cover and cook in the oven for about 1 hour and 45 minutes. Be sure to turn at least 3 times.

Remove from the oven and put the shanks in foil.

Add the garlic to a small bowl.

To the dutch oven add the wine.

Heat on high and bring to a boil. Add the chicken stock.

Peel the garlic cloves and add the sherry vinegar. With a fork, mash to a paste.

Add the paste to the dutch oven and stir to combine.

Add mushrooms, thyme and sage. Bring to a boil.

Return the lamb shanks and cook for 15 minutes.

Time to plate!

Close-up:

Happy Cooking!