Rack of lamb with 6 ribs (cut into two or three equal pieces if necessary)
salt and pepper to taste
2 onions, cut into large dice
2 carrots cut into large dice
2 stalks of celery, cut into large dice
4 tbsp rosemary (Dried or fresh)
3 tbsp oregano
2 tbsp of thyme
2 cloves of garlic halved
2 bay leaves
1 cup of Red Wine (Cabernet Sauvignon and Shiraz are recommended)
1 cup chicken stock
About 15 min prep time, about 70 min cook time.
Preheat oven to 350º F.
Season shanks with salt and pepper. Set aside.
Add onions, carrots, garlic and celery into your Aroma Doveware pot and sauté on stove on medium heat until golden brown, which will take approximately 10 minutes. Stir in your wine, chicken broth, rosemary, thyme, bay leaf and oregano. Stir your mixture for approximately 2 minutes.
Place lamb into pot on top of vegetables with the bones pointing up. Cover with your Doveware lid and place into oven. Set timer for 1 hour and 10 minutes.
When timer goes off, remove pot from oven and remove lid.
Let your lamb shank rest for approximately 5-10 minutes before serving.
Enjoy with a glass of red wine, arugula salad and rice from your Aroma Rice Cooker!
Over to You
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