Lamb Shanks

Braised Lamb Shanks w Mashed Potatoes Spinach & Carrots

Ingredients

What you need:

• Lamb Shanks

• Dried Chipotle Peppers

• Red, Yellow, Green Peppers

• 1 Onion

• Carrots

• Spinach

• Garlic

• Broth (any kind)

• Red Wine. I used Black Ankle Rolling Hills

• Olive Oil

• Seasonings: Cumin, Salt & Pepper

Instructions:

1. Cut the chipotle peppers and remove the seeds.

2. Put the chipotle peppers in a bowl and cover them with boiling water. Let them sit for 20 minutes.

3. Remove the peppers and blend them with hot water (maybe about half a cup). The consistency should be similar to a paste. Set aside.

4. Season the shanks with salt and pepper

5. Add olive oil to the dutch oven/pot and get it nice and hot.

6. Sear the shanks on each side until they are nice and brown. Then remove.

7. Spread the chipotle paste over the shanks and set aside.

8. Chop onions and peppers.

9. Add onions and peppers and season with salt, pepper, and cumin. Cook for 3-5 minutes.

10. Add broth and red wine to the dutch oven.

11. Slowly add the chipotle shanks. They should be completely covered with liquid.

12. Cover and cook on low for 3 hours. This lamb should be fork-tender and falling off the bone.

13. For the Mashed Potatoes: Boil 4-5 potatoes in salted water. Drain the potatoes and mash with broth, butter, and Greek Yogurt. Add salt and pepper. I like the chunky style with skin.

14. For the veggies: Cut multi-colored carrots at a slant. Add them to a pan with olive oil and minced garlic. Cook for bout 10 minutes until slightly tender. Turn the flame off and add handfuls of spinach. Sprinkle with garlic salt and olive oil.

    For more visuals, view the video reel here.

---

Wine Pairing: Black Ankle Vineyards Rolling Hills

• Mt. Airy, Maryland

• Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Syrah, Malbec