Bone Suckin’ Lamb Shanks2023-04-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 3:15 h
- Ready In: 3:25 h
- Bone Suckin’® Steak Seasoning & Rub, 5 Tbsp
- Lamb Shanks, 5-6 lbs
- Olive oil, 3 Tbsp
- Large Onions, 2
- Diced Tomatoes, 2 cups
- Garlic, 2 Tbsp
- Brown Rice Flour, 3 Tbsp
- White Wine, 1 cup
- Beef Broth, 3 cups
- Salt and Pepper
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.
Preheat the oven to 350˚ F.
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.
Pour in the drained tomatoes and garlic. Sprinkle brown rice flour into the mixture. Cook for an additional 10 minutes.
Slowly add wine and broth into the mixture and simmer for 5 minutes. Add salt and pepper to taste.
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.
Cover the dish and cook for 1 hour and 45 minutes. The shanks should be “fall off the bone” tender!
Serve on top of Bone Suckin’ Cheese Polenta (see recipe). Enjoy!