Slow-Braised Lamb Shanks with Mediterranean Vegetables

Ingredients

• 4 unitless lamb
• 2 tbsp canola oil
• 1 unitless onion
• 3 unitless celery ribs
• 1 unitless leek
• 1 tsp garlic powder
• 4 cup beef stock
• 2 cup water
• 2 lb potatoes
• 1 cup green beans
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 tbsp arrowroot powder
• 1 tbsp rice vinegar
• 2 tbsp parsley flakes

Instructions

1. 1In a large Dutch oven or heavy pot, heat Canola oil and unsalted butter over medium-high heat. Brown lamb shanks on all sides, then remove and set aside.
2. 2Add chopped onion, celery, and sliced leek to the pot. Sauté until softened, about 5-7 minutes. Stir in garlic powder.
3. 3Return lamb shanks to the pot. Add beef stock, water, potatoes, green beans, and salt. Bring to a simmer, then cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until lamb is fork-tender.
4. 4Remove shanks. If desired, whisk arrowroot powder with a little cold water to form a slurry, then stir into the braising liquid to thicken. Stir in rice vinegar.
5. 5Serve shanks with vegetables and sauce, garnished with parsley flakes.