I have a weakness for anything lamb. I love the rich, gamy flavour and hint of spices. The texture of lamb can be quite tough but once you braise it on low heat, it becomes super tender.
Ingredients
- 4 lamb shanks
- 1 cup peas
- 4 red potatoes quartered
- 1 bag baby carrots
- 2 teaspoons rosemary
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 3 teapoons hot dijon mustard
- 1 can beef broth
- 1 teaspoon flour
- Salt and pepper to taste
Directions
- Baste lamb with dijon mustard and rosemary. Season with salt and pepper
- Coat frying pan with olive oil and gently put the lamb into the frying pan
- Sear 4 minutes on each side until brown
- Combine beef broth, peas, baby carrots, cumin, potatoes and lamb into a large pot
- Add flour to thicken broth
- Cook for 30 minutes low heat until lamb becomes tender
You can pair this with rice and grab a nice glass of Merlot. It’s delicious! Hope you like it.
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