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Lamb Shanks w/ Red Wine THERMAL COOKER RECIPE
Nb persons: 8
Yield:
Preparation time:
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| 4 lbs | lamb shanks |
| 2 Tbs | olive oil |
| salt and pepper | |
| 1 | large onion, chopped |
| 8 | garlic cloves, minced |
| 2 ribs | celery, chopped |
| 1 large | carrot, chopped |
| 2 Tbs | balsamic vinegar |
| 2 C | red wine |
| 1 can | tomato sauce |
| 2 C | beef stock |
| 2 sprigs | fresh thyme, (optional) |
Season lamb shanks with salt and pepper to taste. Heat oil in a your large thermal inner pot to medium-medium high. Brown lamb shanks in batches. Set aside on a plate. Cook onions and garlic for a bit, then add celery and carrots. Add vinegar and red wine and bring to a boil. Simmer and let reduce a bit. Add the lamb shanks back into the pot and add your can of tamato sauce and stock (and thyme if using). Cover and boil for 25 minutes. Place your inner pot into your thermal outer pot and lock closed. Keep in your thermal cooker for 4-6 hours. Check sauce and adjust salt and pepper as necessary.
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