Recipes by Jacqueline Baxley from Nourish | Photos by Dakota Lynn Photography & Styling by Jade Magnolia
Braised Lamb Shanks
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 large carrots cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef broth
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 8-10 sliced cremini mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, sprinkle the lamb shanks with salt and pepper, and heat the oil in a heavy ovenproof pot or dutch oven.
Brown the lamb shanks on all sides, transfer shanks to a plate.
Remove all but 2 tablespoons of oil from the pot and add the onions, carrots and garlic until softened, about 8-10 minutes.
Add mushrooms and cook for about 5 minutes.
Add the red wine and deglaze the pot; bring the liquid to a boil and simmer for 2 minutes.
Cover and place in the preheated oven for 2.5-3 hours, turning shanks half-way through.
Once cooked, remove shanks from the pot, cover and keep them warm. Mix cornstarch and water together and add to the braising liquid until it thickens.
Serve with your choice of starch & baked vegetables
The Dude Abides
- 2 ounces vodka
- 3/4 ounce Mr. Black Coffee liqueur
- 1 ounce oat milk
- 1/2 ounce cinnamon spice syrup
- 2-3 dashes cocoa bitters
- 1 orange slice
Garnish glass rim with cinnamon sugar using an orange slice; water can be substituted.
Add all ingredients into a cocktail shaker with ice, shake for 5 seconds, strain onto rocks.
Garnish with a cinnamon stick.
Cinnamon Spice Syrup
- 2 cups water
- 3 cinnamon sticks
- 1/2 ounce vanilla
- 1/3 tablespoon cloves
- 3 cups brown sugar
- 1 cup white sugar
Bring 2 cups of water to boil with 3 cinnamon sticks, 1/2 ounce of vanilla and 1/2 tablespoon of cloves.
Once boiling, add 3 cups of brown sugar and 1 cup of white sugar.
Stir until fully dissolved (approximately 2 minutes).
Ingredients can be halved for a smaller portion size. Excess can be stored in an airtight container in the fridge.