Lamb Shanks

I just sat down and looked for a recipe in my blog.  Then, I realized it was one I'd semi-written and never posted.  There are 96 of those.  It's time for some short posts with recipes, don't you think?

We had lamb shanks in the freezer.  I'm on a mission to use up all the extraneous stuff in the freezer. After a bit of research, I determined that none of the recipes were exactly what I was looking for.  So, I made one up.  We loved this.  The flavors had SO much depth and complexity. 

Lamb Shanks

Ingredients:

2 lamb shanks
1 large sprig rosemary
1 T peppercorns
1 T olive oil
1/2 tin anchovies
1 handful (1/2 c) fresh cranberries
8 oz red wine (not sweet!)
8 oz white wine (not sweet!)
2 c or one can beef broth
2 c carrots
1/4 c tomato paste

Directions:

Brown the lamb shanks with the olive oil, rosemary and peppercorns.  Once they're nice and brown, add the other ingredients and simmer for 2-4 hours or until the shanks are VERY well done.  You can thicken the sauce if you'd like.  In our case, in spite of being in a dutch oven, it cooked so far down that I actually had to add a bit of water.