Bone Suckin’ Lamb Shanks

Step 1

Place the shanks in a resealable bag and add 3 Tbsp. of Bone Suckin’® Steak Seasoning & Rub. Shake the bag to coat the shanks well. Chill the shanks in a refrigerator for 1 hour or overnight.

Step 2

Preheat the oven to 350˚ F.

Step 3

In a large skillet, heat the olive oil to medium high. Add the onions and 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub and sauté in the skillet for 10 minutes.

Step 4

Pour in the drained tomatoes and garlic. Sprinkle brown rice flour into the mixture. Cook for an additional 10 minutes.

Step 5

Slowly add wine and broth into the mixture and simmer for 5 minutes. Add salt and pepper to taste.

Step 6

Carefully transfer the ingredients of the skillet into a large, deep sided casserole dish or Dutch oven and add the shanks. Roast the shanks, uncovered, for 30 minutes. Turn the shanks and roast for another 30 minutes.

Step 7

Cover the dish and cook for 1 hour and 45 minutes. The shanks should be “fall off the bone” tender!

Step 8

Serve on top of Bone Suckin’ Cheese Polenta (see recipe). Enjoy!