Slow Roasted Lamb

 Slow Roasted Lamb

2 large lamb shanks
2 Tbs. Sarah’s Sea Salt “Provencal”
1 large onion, diced
4 medium carrots, diced
1 cup mushrooms, sliced (I did have any on hand, but believe this would add an excellent boost of flavor and texture to the dish)
1 cup white wine
1 cup water

 

Preheat oven to 325 degrees.  

Rub the sea salt mixture over all sides of the shanks, to thoroughly coat.  
Over medium-high heat, sear all sides of the shanks in a Dutch oven.  
Remove from heat and set aside.  
Add onion, carrots, and mushrooms to the rendered fat.  
Sauté until caramelized.  
Add the shanks back to the mixture, along with the wine and water.
Cover and place in the oven for approximately 90 minutes.  
Increase the oven temperature to 425 degrees and cook for an additional 30-45 minutes.
Savor the amazing aroma…

Enjoy over sautéed asparagus and roasted potatoes.