Braised Lamb with Vegetables

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

1. Baste lamb with dijon mustard and rosemary. Season with salt and pepper
2. Coat frying pan with olive oil and gently put the lamb into the frying pan
3. Sear 4 minutes on each side until brown
4. Combine beef broth, peas, baby carrots, cumin, potatoes and lamb into a large pot
5. Add flour to thicken broth
6. 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.