HWY 12 Lamb ShanksA featured Wine Club recipe for Highway 12 Vineyards & Winery.
4 1-lb. lamb shank
6 Tbs. olive oil, divided
1 large onion, halved, sliced
1 large carrot, peeled, sliced
1 cup pitted prunes (about 6 oz.)
1 large head of garlic, halved crosswise
1/4 tsp. cardamom seeds from about 5
crushed green cardamom pods
2 cups beef broth
1 cup low-salt chicken broth
Preheat oven to 350 degrees. Sprinkle lamb with salt and pepper. Heat 4 Tbs. oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer and brown well on all sides.
Transfer lamb to rimmed baking sheet. Add 2 Tbs. oil to pot. Add onion and carrot and saute until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add broth and wine and bring to boil. Return lamb to pot, cover, and transfer to oven.
Braise lamb until tender, about 2 hours, checking for liquid levels throughout (adding if necessary). Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat.