Baboon Pirates

Scribbles and Scrawls from an unrepentant swashbuckling primate.

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Location: Texas, United States

Tuesday, February 05, 2013

Eat *ALL* The Baby Sheeps!!!

Mary Had A Little Lamb, But I Cut Off Its Legs And Ate Them...

I'm feeling carnivorous.  I think I need to gnaw on the bones of something cute & cuddly.

Yup, it's time to braise some lamb shanks!!

Lamb Shanks With Red Wine


  • 2 tablespoons olive oil or canola oil
  • 4 lamb shanks
  • salt and freshly ground pepper
  • 1 large sweet onion, sliced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 teaspoon minced garlic
  • 3 cups dry red wine, (Cab, Shiraz, etc.)
  • 2 cups chicken stock
  • 1 sprig rosemary
  • 2 to 3 sprigs thyme


Heat oil in a large skillet or saute pan. Add the lamb shanks, sprinkle with salt and pepper, and brown on all sides, about 6 to 8 minutes total. Remove to a slow cooker insert. Add onion, carrots, and celery to the skillet and cook, stirring, until onion is just tender. Add to the slow cooker, along with the garlic, wine, and chicken stock. Add the herb sprigs, cover, and cook on HIGH for 1 hour. Turn to LOW and cook for about 7 to 9 hours longer, or until lamb shanks are very tender.