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Cajun Lamb Shanks
4 tb Olive oil
4 lg Lamb Shanks
2 md Chopped Onions
1 lg Chopped green bell pepper
1/2 Stalk Chopped celery; (not a single rib)
4 Cloves Chopped garlic; (more if desired)
2 cn Cajun Styled Tomatoes
1/2 cn Beef stock
4 tb Red Wine vinegar
4 tb Brown sugar
2 ts Thyme
2 Bay leaves
1 tb Fresh sage; finely choppped
1/2 c White wine
Tobasco or cayenne to taste
Roll lamb shanks in flour, salt and pepper then, in a large dutch oven, saute in hot Olive oil until browned. (about 15 minutes). Remove and set aside.
Add to same pan, 2 chopped onions, 1 chopped large green bell pepper, 1/2 stalk chopped celery, 4 or more chopped cloves of garlic. Saute over medium heat until vegetables are softened.
Return the lamb shanks to the pan and add 2 cans chopped Cajun style tomatoes, 1/2 can beef stock, 3 tablespoons of red wine vinegar, 3 tablespoons dark brown sugar, 1 teaspoon thyme, 2 bay leaves, 1/2 cup of wine and, if desired, 3 tablespoons tobasco sauce. Bring to a simmering boil, cover and bake in a preheated 350 degree F oven for 3 hours.