Updated: Sep 1
A 5-Star quality dish, you will love the flavor created from red wine, tomatoes, and garlic. You will love the texture of the lamb and it is guaranteed to be a family favorite.
2 TBSP Olive Oil
2 Large Onions Chopped
2 Minced Garlic Cloves
6 Lamb Shanks
½ Cup Select Spice Cajun Sauce
2 Cups Bag Baby Carrots
2 (28oz) Cans Whole Peeled Tomatoes
1 Handful of Chopped Fresh Rosemary
1 Bottle Dry Red Wine
Sea Salt and Freshly Ground Black Pepper
1 Can Tomato Paste
3 Cups Water
BRAISED LAMB SHANKS
In a large saucepan add olive oil, sea salt and freshly ground black pepper. To medium high heat. Add lamb shanks and braise evenly on all sides until golden brown. Once all lamb shanks are evenly braised, set aside.
In a saucepan add olive oil, garlic, and onions and sauté until golden brown and all ingredients are fully cooked. Add sautéed mixture of olive oil, garlic, and onions, water, tomato paste, wine, rosemary, lamb shanks, and Annie’s Cajun sauce to large stockpot with lid and cook 3 hours over medium low heat. Remove from heat and add tomatoes and carrots, return to medium heat for ½ hour. Allow all ingredients to simmer for 30 minutes and serve with jalapeno cheese grits.