Tuesday, April 11, 2017

Braised Lamb Shanks

2 Large White Onions, chopped
4 lamb shanks
2 cups dry red wine or chicken broth
1 cup balsamic vinegar
1/3 Cup Oil
4 tsp minced garlic
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1/2 bunch fresh bail, chopped
1 Tablespoon each of Salt and Pepper

Preheat oven to 350 degrees
Open a Turkey size oven bag and place in a 9x13 glass dish. Place the onions in a layer on the bottom of the bag. Arrange the lamb shanks on top of the onions. Cover with all the remaining ingredients. Close bag and cook for 3 hours. Optional: Use the juices left in the dish to make a yummy gravy.


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