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Herb Marinated Braised Lamb Shanks

Herb Marinated Braised Lamb Shanks

1 Marinate lamb in herbs: Stir together in a little bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil.

Place lamb shanks in big freezer bag. Rub spice oil all over shanks.

Marinate 4 hours or overnight.

2 Brown shanks on all sides: Preheat oven to 350 ° F. Heat 1 Tablespoon olive oil in heavy large ovenproof pot over high heat. Remove lamb shanks from marinade bag and location in heated pan. Discard remaining marinade. Cook lamb shanks until brown on all sides, turning sometimes, about 10 minutes.

3 Include stock, garlic, then simmer: Include stock and garlic; give boil, cover and move to oven. Cook 1 hour; eliminate from oven and turn lamb shanks over. Cover and continue cooking up until lamb hurts, about 45 minutes longer.

4 Eliminate lamb shanks to a plate: Once the lamb shanks have prepared up until they are break down tender remove them to a plate and camping tent with foil to keep warm. When cool, eliminate meat from bones and cut into chunks.

5 Cook veggies in stew braising liquid: Bring liquid in pot to simmer over medium heat. Add carrots; simmer 10 minutes.

Include potatoes to liquid and simmer 5 minutes longer.

Include tomatoes and zucchini to liquid and simmer up until veggies are simply tender, about 5 minutes.

6 Get rid of veggies from pan, skim fat from braising liquid: Using slotted spoon, transfer veggies to platter with lamb. Spoon off fat from braising liquid, scheduling 1 tablespoon.

7 Make roux, thicken stew: Heat booked fat in heavy big frying pan over medium heat. (If there is no fat, heat 1 Tablespoon olive oil instead.) Blend in flour; stir 2 minutes.

Whisk in tomato paste and 1 cup of the braising liquid. Add back into the pot with the rest of the braising liquid. Boil for a couple minutes up until slightly thickened.

8 Add back the vegetables and the lamb shanks.

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