Kelle's Braised Lamb Shanks with Rosemary

[Kquist]

Kelle's Braised Lamb Shanks with Rosemary

4 lamb shanks (medium to large)
2 tablespoons vegetable oil
1 cup Bloody Mary mix (shake well before opening)
½ cup red wine
2 cups beef stock
¼ cup all purpose flour
2 rosemary sprigs
Salt and pepper to taste

1. Rinse lamb shanks in cool water and pat until slightly damp. Lightly sprinkle with salt and pepper. Tie meat on to the bone with butcher’s twine.
2. Coat lamb shanks in all purpose flour. Heat oil in pressure cooker. Do not cover. Sear shanks until brown on all sides.
3. Add Bloody Mary mix, red wine, beef stock and rosemary sprigs.
4. Bring to a simmer and cover. Cover and lock pressure cooker and bring to high pressure. Reduce heat to medium. Cook for 45 - 50 minutes. Release steam on pressure cook. Remove lid and check lamb shanks. They should be fork tender.
5. Remove from the pressure cooker, place on heavy platter and cover with foil.
6. Skim any fat off the top of the braising liquid. Taste and adjust seasoning with salt and pepper if necessary. Remove rosemary sprigs. Thicken with flour and water if necessary.
7. Serve with rice or mashed potatoes and roasted vegetables.

I developed this recipe for a company that makes seasoned salts and excellent Bloody Mary Mix. For those of you near the Finger Lakes you have probably heard of it. Borsari.... If you can get their BMM I prefer that over some of the other bottled mixes. You are welcom to use a dutch oven to make this too. Enjoy!