Spring Time is the time for Braised Lamb Shanks

lamb shanks

But you can eat them year ‘round!

Serves 4 (1 lamb shank per person)

What you’ll need:

4 lamb shanks

1 tbs oregano

1 tbs paprika

1 tbs chili powder

2 jalapeno peppers sliced

2 tsp salt

2 tsp pepper

2 tbs olive oil

½ bottle of a good red table wine

4 cups homemade bone stock (chicken or beef)

1 leek, roughly chopped

6 carrots, quartered


  • Preheat oven at 300-degrees.
  • Season shanks liberally with salt, pepper, oregano, and paprika, Chili powder, jalapeno peppers. Let marinate for at least 6 hours in the refrigerator.
  • Place shanks in a roasting pan with 2 tbs of olive oil and brown for 10 minutes. On the stove top
  • Add the leeks and carrots, wine and stock and cook for another 15 minutes.
  • Then place uncovered in a 300-degree oven for 3 hours or until done. (depends on the size) Can be garnished with mint leaves.
  • Serve with rice and a green vegetable of your choice.

My rice side dish is to die for.rice side dish

What you’ll need:

1 cup white basmati rice

½ large red pepper, chopped

1 medium size onion, chopped

2 cloves of garlic, minced

1 tbs olive oil


  • Cook 1 cup of basmati white rice.
  • Chill rice in the refrigerator for 4 hours minimum.
  • Place pepper, onion, and garlic in a shallow roasting pan with olive oil, salt and pepper.
  • Roast in a 425-degree oven for 15 minutes.
  • Remove from the oven and place in a container in the fridge.
  • 10 minutes before serving the meal…
  • Heat up a large sauté pan.
  • Add 1 tbs of avocado oil, then add the onion, red pepper and garlic.
  • Cook in pan for 2-3 minutes, or until warm.
  • Add the cold rice.
  • Stir together and mix well for 5 minutes, or until hot.
  • Plate and serve.

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